Chicken Breasts With Creamy Mustard Sauce - cooking recipe

Ingredients

2 whole chicken breasts, halved, skinned and boned
1/4 tsp. salt
2 Tbsp. butter
2 Tbsp. chopped green onions
1/4 lb. mushrooms, thickly sliced (1 c.)
1/3 c. dry white wine
1 Tbsp. Pommery mustard
2 tsp. Dijon-style mustard
1/4 tsp. pepper
1 Tbsp. vegetable oil
1/2 c. heavy cream
2 Tbsp. chopped parsley

Preparation

Pat chicken breasts dry with paper towels.
Sprinkle with salt and pepper.
Saute chicken in butter and oil in a large skillet, shaking pan occasionally to prevent sticking, until lightly golden, about 6 minutes.
Turn.
Lower heat.
Saute until chicken is tender, about 4 minutes longer.
Chicken should feel springy, with no pink remaining.
Cover skillet; cook 2 minutes longer to steam. Remove to warm platter.
Cover and keep warm.
Pour fat into a cup. Measure and return 2 tablespoons to skillet.
Saute green onions 30 seconds.
Add mushrooms.
Cook and stir until mushrooms are lightly golden, about 1 minute.