Chicken Breasts With Rosemary - cooking recipe

Ingredients

6 boneless skinless chicken breasts
salt & pepper
1/3 cup flour
2 tablespoons butter
1/2 cup chicken stock
1/2 teaspoon dried rosemary
1 cup 35% cream
1 tablespoon Dijon mustard

Preparation

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