Chicken Dijon - cooking recipe

Ingredients

3 Tbsp. oleo
8 boneless chicken breasts
2 Tbsp. flour
1 c. chicken broth (I use chicken cubes with 1 1/2 c. water and 1/2 c. dry sherry)
1/2 c. light cream (I use skim milk)
4 Tbsp. Dijon mustard
4 Tbsp. honey
minced garlic to taste (optional)

Preparation

Melt oleo in skillet.
Add chicken and cook until done and lightly browned.
Remove chicken.
Stir flour into drippings.
May need more oleo to make suitable roux.
Cook for 1 minute.
Add chicken broth and light cream. Stir and cook until sauce thickens and bubbles.
Stir in mustard.
Return chicken to skillet; cover and heat for 10 minutes.
(Tastes better when made ahead of time and chicken marinates in sauce.)
Serve with long grain and wild rice.
Makes 4 large servings.