chicken that is so good!

I've been thinking about this recipe lately, and need to make it sometime soon. I've made it for many years, and it is always good. I even used to make it in my dorm room in college using an electric wok, and making the rice in a hot pot!


Chicken Dijon

3 Tbsp butter
4 split chicken breasts, skinned and boned
2 Tbsp flour
1 cup chicken broth (or boullion)
1/2 cup light cream
2 Tbsp Dijon mustard
2 tomatoes, cut into wedges

1. Melt butter in a large skillet, add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm serving plate.
2. Stir flour into drippings in the skillet and cook for 1 minute.
3. Add the chicken broth and cream. Stir and cook until the sauce thickens and bubbles.
4. Stir in the mustard.
5. Return the chicken to the skillet, cover and heat for about 10 minutes. Garnish with tomatoes, and serve with rice.