Ingredients
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2 tablespoons flour (with salt and pepper added)
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2 tablespoons vegetable oil
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1 tablespoon butter
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1 small onion, chopped
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1/2 cup light cream
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1 tablespoon fresh parsley, chopped (or use cilantro)
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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4 boneless skinless chicken breast halves
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1 cup mushroom, thickly sliced
Instructions
- Pound breasts until 1/4" thick.
- Dredge in flour mixture.
- Heat oil over medium heat.
- Add chicken and saute about 7 minutes, turning once.
- Remove and keep warm.
- Add butter to frypan and increase heat to high.
- Add onion and mushrooms.
- Saute about 5 minutes.
- Reduce heat to low.
- Add cream, parsley, mustard and lemon juice.
- Bring to a boil stirring constantly.
- Add juices from chicken into cream mixture.
- Pour sauce over chicken and serve.