2 chicken breasts, halved
Flour
4 Tbsp butter
2 Tbsp vegetable oil
Dijon-style mustard
1 medium size onion, finely chopped
1/2 cup finely chopped mushrooms
2 Tbsp minced parsley
Salt and freshly ground pepper
1 cup heavy cream
Lemon juice
Preheat oven to 350 degrees. Pat chicken dry with paper towels and dust lightly with flour. Heat butter and oil in a frying pan set over medium-high heat and saute the chicken until browned on both sides. Remove from the pan to a baking dish and spread the tops with mustard.
Add onion to the pan and cook a few minutes to soften, then stir in mushrooms for another minute. Add parsley, salt and pepper to taste (not too much pepper because of the mustard), then add the cream. Let it bubble up, then pour over the chicken. If necessary, the dish can be prepared up to this point and kept covered.
To continue, bake 30 minutes or until chicken is quite tender. Taste sauce for salt and add a few drops of lemon juice to perk it up. Serve hot, with plain rice.
Serves 4.
