Champagne Chicken - cooking recipe

Ingredients

4 chicken breasts, split, boned and skinned or 8 cutlets
5 Tbsp. butter or margarine
1 1/2 c. chicken broth
3 Tbsp. champagne mustard
2 Tbsp. flour
3/4 c. light cream
salt and pepper to taste

Preparation

Season chicken with salt and pepper.
Melt butter in a 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 mustard and cook until sauce bubbles.
Return chicken to pan and spoon sauce over each piece. Cover and simmer until cooked (about 10 to 15 minutes).
Serve over rice.