Ingredients
4 skinless, boneless chicken breasts3 tablespoons butter2 tablespoons all-purpose flour1 cup chicken broth1/2 cup half-and-half cream2 tablespoons Dijon-style prepared mustard
Directions
In a large skillet, brown chicken in butter/margarine 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.
Preheat oven to 150 degrees F (65 degrees C).
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.
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