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Chicken Breasts w/Mushrooms And Creamy Mustard Sauce

chicken - breast

2 whole boneless chicken breasts; skinned and halved
2 tablespoons flour
1/4 teaspoon salt
pinch pepper
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion; chopped
1 cup thickly sliced mushrooms
1/2 cup light cream
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice

Pound chicken breasts until about 1/4-inch thick. Combine flour, salt and pepper on piece of wax paper. Dredge chicken in flour mixture. In large heavy frypan, heat oil over medium heat. Add chicken and sauté for about 7 minutes or until no longer pink inside, turning once. Transfer to serving platter and keep warm. Add butter to frypan and increase heat to high; heat until butter is bubbly and hot. Add onion and mushrooms; sauté for about 5 minutes or until lightly browned. Reduce heat to low. Add cream, parsley, mustard and lemon juice; cook until mixture comes to a boil, stirring constantly. Drain any accumulated juices from chicken into cream mixture; stir. Pour sauce over chicken. Add either rice or bulgur wheat and steamed green beans, and a warming little dinner can be on the table in less than half an hour.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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