Chicken Dijon

• 16 ounces boneless skinless chicken breasts (4 4 ounce breasts)
• 14 cup unsalted butter
• 1 tablespoon olive oil
• 12 cup chicken broth
• 34 cup cream
• 12 cup madeira wine
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped parsley
• parsley (to garnish)
• flour
• salt
• fresh ground black pepper

1. Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.
2. Heat the butter and the olive oil in a large skillet over medium heat.
3. Salt the chicken and dust it in flour.
4. Saute the chicken breasts in the butter browning on both sides, about 3 to 4 minutes on each side.
5. Transfer to a warm plate.
6. Pour in the Madeira.
7. Allow to cook up and reduce.
8. Add chicken stock, cook for about 2 minutes.
9. Slowly add the cream stirring constantly.
10. Add the Dijon mustard, stirring constantly until the sauce is smooth.
11. Return the chicken to the pan and sprinkle with parsley.
12. Heat through about 1 minute.
13. Place 2 breasts on each plate.
14. Pour some sauce over.
15. Grate fresh black pepper over the top and garnish with parsley.
16. Serve immediately.

chicken breasts, unsalted butter, olive oil, chicken broth, cream, madeira wine, mustard, parsley, parsley, flour, salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-dijon-406340 (may not work)