Rob'S Chicken Breasts

• 1 1/2 lb. boneless, skinned chicken breasts (4 pieces from 2 chickens)
• salt, pepper and all-purpose flour
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3/4 lb. (3 c.) celery root, peeled and shredded
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 2 Tbsp. chopped Italian parsley, cilantro or regular parsley
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. Dijon-style mustard
• 1/3 c. whipping cream
• 1/2 tsp. hot pepper sauce
• 1/4 tsp. dry mustard
• 1/4 tsp. freshly ground black pepper
• 1/2 c. shredded Monterey Jack or white Cheddar cheese (optional)

1. Pat chicken breasts dry.
2. Sprinkle with salt and pepper.
3. Dust each piece with flour.

chicken breasts, salt, butter, olive oil, celery root, onion, red bell pepper, italian parsley, lemon juice, mustard, whipping cream, hot pepper sauce, dry mustard, freshly ground black pepper, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897386 (may not work)