Mustard Chicken
4   half chicken breasts
    (boneless and skinless)
1  medium onion
3-4 mushrooms
    Italian parsley
1  cup heavy cream
olive oil
Dijon or herbed mustard
salt & pepper

  1. Dust chicken pieces with flour and saute' in heavy skillet with 4 tbls. butter and 2 tbls. oil until nicely browned on all sides.
  2. Take from skillet and place in glass oven dish and spread liberally with mustard.
  3. 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.)
  4. Preheat oven to 350°.
  5. Blend in the cup of heavy cream to this mixture and just heat it through.
  6. Pour this mixture over the chicken in the oven pan and bake for about 30 to 35 minutes.
  7. Test for donness with a fork.
  8. Taste the sauce to see if it needs any more salt and you could add a few drops of lemon juice. 
Serves four.

COMMENTS:  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.

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