Chicken In Tomato Cream Sauce

• 2 whole chicken breasts, halved, boned and skinned
• salt, white pepper and nutmeg
• 1 1/2 Tbsp. butter or margarine
• 1/4 c. finely chopped onion
• 1/3 lb. sliced mushrooms
• 1/2 c. whipping cream
• 1/4 tsp. dried basil leaves
• 1/3 c. dry sherry
• 1 tsp. Dijon mustard
• 1 medium tomato, peeled, seeded and chopped
• 1/4 c. chopped parsley

1. Sprinkle chicken with salt, pepper and nutmeg.
2. Brown lightly in heated butter in large pan.
3. As you turn chicken to brown second side, add onion and mushrooms around edges.
4. Sprinkle chicken with parsley and basil.
5. Pour in sherry.
6. Bring to a boil and cover.
7. Reduce heat and simmer until chicken is cooked (about 20 minutes). Transfer chicken to warm serving dish. Stir mustard into liquid in pan.
8. Add tomatoes and cream. Bring to a boil, cook and stir until liquid is shiny, reduced and slightly thickened. Pour sauce over chicken and serve.
9. Makes 4 servings.

chicken breasts, salt, butter, onion, mushrooms, whipping cream, basil, sherry, mustard, tomato, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468687 (may not work)