1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter. 2. Preheat oven to 150 degrees F. 3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through. 4. Pour mustard sauce over chicken breats. Put platter in warm preheated oven for about 10 to 15 minutes, then serve
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