|4 half chicken breasts
(boneless and skinless)
1 medium onion
1 cup heavy cream
Dijon or herbed mustard
salt & pepper
- Dust chicken
pieces with flour and saute' in heavy skillet with 4 tbls. butter
and 2 tbls. oil until nicely browned on all sides.
- Take from skillet
and place in glass oven dish and spread liberally with mustard.
- Using the same
skillet that should have remaining fat in it, saute finely chopped
onion and finely chopped mushrooms. Add another tbls.of butter and
some finely chopped parsley, salt and pepper to this. (Not much pepper
due to the strong mustard.)
- Preheat oven
- Blend in the
cup of heavy cream to this mixture and just heat it through.
- Pour this mixture
over the chicken in the oven pan and bake for about 30 to 35 minutes.
- Test for donness
with a fork.
- Taste the sauce
to see if it needs any more salt and you could add a few drops of
This is an elegant, flavorful dish. Goes well with white rice
or rice pilaf and a green vegetable. This recipe originally came from
James Beard and was passed on to me through a friend that is a real
fan of Beard's style of cooking.