This is yummy:

season your bonless breasts with salt and pepper. fry in oil and butter.( You need the butter for taste). Till done. You can cut the cooking time down if you flatten the chicken before frying. Remove the chix and in the same pan add your dijon mustard combining the pan juices and the mustard. Add heavy cream and reduce till desired consisitency. You should reduce on high heat occasionly stiring. Stirring will let you see the consistency because it can reduce to much in a short amount of time. If this happpens just add a touch more cream. Take off the heat and add chix to pan. Coat the chix and serve. very good.

This looks great!! I think I am going to try it this weekend!!

Laura

I think I'll give it a try too. Sounds like it would tasty even for those no LCing, which is always a good thing!
Thanks!

Donald

I'm printing out the recipe right now! It's always good to find new ways to cook chicken - we seem to eat a lot of it. Thanks!!

Theresa

I am NOT very experienced in the kitchen. Could someone suggest portions for me, so my food doesn't turn out really icky

Thanks

By cream, are you referring to heavy whipping cream?

i keep finding recipes here to try. sounds so good. sue

Yes, heavy whipping cream. I made this tonight for dinner but used what i had, boneless pork chops. I also fried some diced bacon, cooked the meat in that with the oil and butter..then made the sauce.