4 thawed boneless, skinless chicken breasts (trimmed of fat if desired) and pounded to equal thicknesses
Dijon mustard (about 1/2-3/4 cup)
flour
3 Tablespoons butter
1/4 cup dry white wine
1 cup whipping cream
Salt & Pepper, to taste
Instructions:
Dip chicken breasts in mustard to coat both sides. Then dredge in flour on both sides.
In large skillet, heat butter and cook chicken over med-high heat until done in the middle (about 5 minutes per side).
Remove chicken to serving platter and cover with foil to keep warm.
Pour wine into skillet and bring to a boil, scraping brown bits.
Add cream and boil 2-3 minutes or until slightly thickened.
Stir in 1 Tablespoon mustard, salt and pepper (to taste). Mix well.
Pour sauce over chicken and serve.
Nutrition Info Per Serving: Calories 491.8 Total Fat 34.6 g Saturated Fat 20.7 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 10.6 g Cholesterol 169.8 mg Sodium 844.7 mg Potassium 71.0 mg Total Carbohydrate 8.4 g Dietary Fiber 0.3 g Sugars 1.9 g Protein 27.2 g