Mustard Chicken

• 8 chicken cutlets, pounded
• 2 Tbsp. flour
• 1/4 c. butter or margarine
• 2 Tbsp. oil
• 1/2 c. Dijon mustard
• 1 medium chopped onion
• 1/2 c. chopped mushrooms
• 2 Tbsp. chopped parsley (optional)
• salt and pepper to taste
• 1 c. heavy cream
• 1 tsp. lemon juice (optional)

1. Dust chicken with flour. Saute chicken in butter and oil in skillet until brown. Transfer to a baking dish and allow to cool slightly. Spread each breast with mustard. Saute onion in remaining fat until golden; add mushrooms and saute until tender. Add parsley, salt and pepper to taste.
2. Blend in cream and stir until heated.
3. Pour this mixture over chicken.
4. Bake, uncovered, at 325u0b0 for 30 to 35 minutes. Remove to serving platter. Stir lemon juice into remaining sauce and serve. Serves 4 to 8.

chicken cutlets, flour, butter, oil, mustard, onion, mushrooms, parsley, salt, heavy cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726725 (may not work)