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 the skillet. Bring to a boil, reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve over rice. Yield: 2 servings Source: Taste of Home Apr/May/'96 Marilyn