Chicken Dijon
The Junior League of Tampa, Florida
The Southern Junior League Cookbook
4 chicken breasts, split, skinned, and boned by butcher
3 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth
1/2 cup light cream
2 tablespoons Dijon mustard
Tomato wedges and parsley for garnish
Brown chicken in butter or margarine for about 20 minutes. Remove to warm serving platter.
Stir flour into skillet drippings. Add chicken broth and light cream. Cook and stir over moderate heat for 10 minutes. Stir in mustard. Garnish with tomato wedges and parsley.
Serve with rice and asparagus spears.
Yield: 4 servings
Notes:
Used thighs as that’s what I had on hand
Found the drippings barely needed any flour to thicken up
Halved this recipe with great success