Chicken Breasts With Mustard And Cream - cooking recipe

Ingredients

2 whole chicken breasts (about 12 oz. each), halved, skinned and boned
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
2 Tbsp. chopped green onions
1/4 lb. mushrooms, thinly sliced (1 c.)
1/2 c. heavy cream
1 Tbsp. Pommery mustard
2 tsp. Dijon-style mustard
2 Tbsp. chopped parsley
1/3 c. dry white wine

Preparation

Pat chicken dry with paper towels.
Sprinkle with salt and pepper.
Saute chicken in butter and oil in a large skillet until lightly golden, about 6 minutes. Turn.
Lower heat.
Saute until chicken is just tender, about 4 minutes longer.
Chicken should feel springy with no pink remaining.
Cover skillet and cook 2 minutes longer to steam.
Remove to warm platter.
Cover and keep warm.