Pheasant In Mustard Sauce

• 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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