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CREAMY CHICKEN DIJON

HERE IS ANOTHER GREAT CHICKEN RECIPE WHICH I MAKE QUITE A BIT. IT IS VERY DELICIOUS WITH A WONDERFUL TASTE.





List of Ingredients



• 4 SKINLESS, BONELESS CHICKEN BREASTS
  
• 3 TABLESPOONS BUTTER
  
• 2 TABLESPOONS FLOUR
  
• 1 CUP CHICKEN BROTH
  
• 1/2 CUP HALF N HALF ( I USE HEAVY CREAM FOR A RICHER SAUCE)
  
• 2 TABLESPOONS DIJON MUSTARD
  






Instructions



1. PREHEAT OVEN TO 150°.
   
2. IN A LARGE SKILLET, BROWN CHICKEN IN BUTTER FOR ABOUT 15 TO 20 MINUTES OR UNTIL COOKED THROUGH AND JUICES RUN CLEAR. REMOVE FROM SKILLET AND PLACE ON A WARM OVEN PROOF PLATTER.
   
3. STIR FLOUR INTO SKILLET DRIPPINGS. ADD BROTH AND DEGLAZE SKILLET BY STIRRING VIGOROUSLY UNTIL FLOUR IS SOMEWHAT DISSOLVED AND LIQUID HAS THE CONSISTENCY OF A SAUCE. ADD CREAM MIXING WELL TO COMBINE. SIMMER, STIRRING OVER MODERATE HEAT FOR ABOUT 10 MINUTES UNTIL SAUCE IS A LITTLE THICK. STIR IN MUSTARD AND HEAT THROUGH.
   
4. POUR MUSTARD SAUCE OVER CHICKEN BREASTS. PLACE PLATTER IN WARM PREHEATED OVEN FOR 10 TO 15 MINUTES, UNTIL HEATED THROUGH.