Ingredients

Instructions

  1. Pat chicken dry and season lightly with salt& pepper.
  2. Dip chicken in flour and shake of excess.
  3. Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
  4. Remove from pan.
  5. Discard any fat from the pan; return pan to heat.
  6. Add chicken stock and rosemary.
  7. Cook 2 minutes.
  8. Add cream and mustard.
  9. Bring to a boil.
  10. Cook 4-5 minutes until slightly thickened.
  11. Season to taste with salt and pepper.
  12. Return chicken to pan.
  13. Coat with sauce and heat thoroughly.