~ 2 boneless, skinless pheasant breast halves
~ 1/4 teaspoon salt
~ 1/8 teaspoon pepper
~ 1 tablespoon cooking oil
~ 1 tablespoon butter or margarine
~ 1/4 cup chopped onion
~ 1 garlic clove, minced
~ 1/2 cup chicken broth
~ 2 tablespoons lemon juice
~ 3 tablespoons Dijon Mustard
~ 3/4 teaspoon dried marjoram
~ Hot Cooked Rice
Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.
Combine onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear.
Serve over rice. 2 servings.
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