Ingredients
2 pounds chicken breasts
1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
1 onion, chopped
2 T dijon mustard
3 cloves garlic, chopped
2 bay leaves
½ - 1 tsp thyme (depending on how much you like thyme)
Preparation
Can be cooked on the stove-top for 15 minutes if the sauce is drained after thawing, or can be baked in the oven for 35-40 minutes in the sauce. Also, can be cooked in the crock-pot for 6-8 hours on low.
