Country Mustard Chicken And Pasta

• 2 Tbsp. flour
• 1/4 tsp. cracked pepper
• 1 lb. skinned and boned chicken breasts, cut in 1-inch pieces
• 3 Tbsp. butter or margarine
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/4 c. whipping cream
• 1/3 c. Dijon mustard
• 1/4 c. grated Parmesan cheese
• 8 oz. fettuccine or vermicelli, cooked and drained
• 3 Tbsp. chopped parsley

1. In plastic bag, combine flour, pepper and chicken.
2. Shake to coat.
3. In a large skillet, brown chicken in 2 tablespoons of butter.
4. Remove chicken to heated platter; keep warm.
5. Add remaining 1 tablespoon of butter to skillet.
6. Saute onion and garlic until soft.
7. Stir in cream, mustard and cheese.
8. Add chicken; keep warm.
9. Toss hot pasta with 2 tablespoons of parsley. Place on serving platter; top with chicken.
10. Sprinkle remaining tablespoon of parsley over chicken.
11. Serves 4.

flour, cracked pepper, chicken breasts, butter, onion, clove garlic, whipping cream, mustard, parmesan cheese, vermicelli, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056313 (may not work)