Ingredients
2 boneless skinless pheasant breast halves1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon canola oil1 tablespoon butter1/4 cup chopped onion1 garlic clove, minced1/2 cup chicken broth2 tablespoons lemon juice3 tablespoons Dijon mustard3/4 teaspoon dried marjoramHot cooked rice
Preparation
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.
In a small bowl, combine the 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 with rice.
