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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 15 min

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Ingredients

For 4 Servings

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Directions

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  • 1 Pound breasts until 1/4 thick.
  • 2 Dredge in flour mixture.
  • 3 Heat oil over medium heat.
  • 4 Add chicken and saute about 7 minutes, turning once.
  • 5 Remove and keep warm.
  • 6 Add butter to frypan and increase heat to high.
  • 7 Add onion and mushrooms.
  • 8 Saute about 5 minutes.
  • 9 Reduce heat to low.
  • 10 Add cream, parsley, mustard and lemon juice.
  • 11 Bring to a boil stirring constantly.
  • 12 Add juices from chicken into cream mixture.
  • 13 Pour sauce over chicken and serve.

Directions

View All Steps
1. Pound breasts until 1/4 thick.
2. Dredge in flour mixture.
3. Heat oil over medium heat.
4. Add chicken and saute about 7 minutes, turning once.
5. Remove and keep warm.
6. Add butter to frypan and increase heat to high.
7. Add onion and mushrooms.
8. Saute about 5 minutes.
9. Reduce heat to low.
10. Add cream, parsley, mustard and lemon juice.
11. Bring to a boil stirring constantly.
12. Add juices from chicken into cream mixture.
13. Pour sauce over chicken and serve.
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