Chicken Dijon

• 2 whole Washington fryer breasts, skinned, boned and split
• 2 Tbsp. butter or margarine
• 1 clove garlic, minced
• 1 Tbsp. minced onion
• 2 c. sliced fresh mushrooms
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. half and half
• 1/3 c. chopped fresh parsley
• 1/4 c. Dijon-style mustard

1. In large skillet over medium-high heat, cook chicken on all sides in butter until browned and tender, about 15 to 20 minutes. Remove chicken to heated platter; keep warm.
2. To drippings in skillet, add garlic, onion, mushrooms, salt and pepper.
3. Cook and stir until onion is soft, about 5 minutes.
4. Stir in half and half, parsley and mustard.
5. Simmer, stirring occasionally, until sauce is slightly thickened.
6. Return chicken to pan; heat through, about 3 to 5 minutes.
7. Serve immediately.
8. Serves 4.

fryer breasts, butter, clove garlic, onion, mushrooms, salt, pepper, parsley, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872765 (may not work)