4 skinned, boned chicken breast halves
1/8 teaspoon pepper
1 tablespoon Dijon mustard
2 tablespoons olive oil
1/4 cup whipping cream
1/4 cup Chablis or other dry white wine
2 teaspoons Dijon mustard
1 teaspoon green peppercorns in vinegar

• Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with pepper, and spread one side of chicken breasts evenly with 1 tablespoon mustard. Cook chicken in oil in a large skillet over medium heat, 10 minutes, turning frequently. Remove from skil¬let, and keep warm.

• Combine whipping cream and re¬maining ingredients in skillet. Bring to a boil, and cook until mixture thick¬ens. Spoon over the chicken

This recipe currently has 0 comments. Add your own comment in the right hand menu.