- 4 chicken breasts, split, boned and skinned (or 8 cutlets)
- Salt and pepper to taste
- 5 TBSP. butter
- 2 TBSP. flour
- 1 to 1 1/2 cups chicken broth
- 3/4 cup light cream
- 3 TBSP. Cherchies® Champagne Mustard, or Cherchies® Cranberry Mustard
Season chicken with salt and pepper. Melt butter in large frying pan and saute chicken 6 to 8 minutes until lightly browned.
Lower heat. Remove chicken. Stir flour into drippings. Slowly add broth, stirring to make a smooth sauce. Slowly add light cream, stirring constantly. Stir in Cherchies® Champagne Mustard and cook until sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer 10 minutes. Serve over rice.