Chicken in Creamy Dijon-Sherry Sauce

• 4 boneless skinless chicken breast halves
• 2 tablespoons (1/4 stick) butter
• 8 ounces button mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 1 generous tablespoon green peppercorns in brine, drained
• 1 1/4 cups canned low-salt chicken broth
• 3/4 cup whipping cream
• 2 tablespoons dry Sherry
• 1 1/2 tablespoons Dijon mustard

1. Season chicken with salt and pepper.
2. Melt butter in heavy large skillet over medium heat.
3. Add chicken and saute until just cooked through, about 4 minutes per side.
4. Transfer chicken to plate.
5. Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
6. Add broth, cream, Sherry and mustard to skillet.
7. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes.
8. Return chicken and any accumulated juices to pan.
9. Cook until chicken is just heated through, about 4 minutes longer.

chicken, butter, button mushrooms, onion, generous, chicken broth, whipping cream, sherry, mustard

Taken from www.epicurious.com/recipes/food/views/chicken-in-creamy-dijon-sherry-sauce-2392 (may not work)