2 lb Skinless chicken breasts 2 lb Skinless chicken thighs 2 tb Butter 1 md Onion; minced 1/4 c Dijon mustard; imported 2 tb Honey mustard 2 tb Coarse-grained mustard 3/4 c Dry white wine, preferably -Chardonnay 1 1/2 c Reduced sodium chicken broth 1/3 c Sour cream Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 -----