Title: Chicken Breasts with Mustard-Chile Sauce
Categories: Chicken, Poultry, Main dish
Yield: 4 Servings

1 1/2 lb Chicken breasts, boneless,
And skinned (4 pieces from
2 chickens)
1 tb Butter
1 tb Oriental style hot oil
OR
1 tb Veg oil and dash cayenne
2 Cloves garlic, minced or
Pressed
3 tb Dijon style mustard
1 cn Chopped green chiles (4 oz)
1/2 c Whipping cream
Salt and pepper to taste
Chopped parsley for garnish

Wipe chicken dry and set aside. IN a large skillet over medium-high heat,
melt buttter, add hot oil and garlic. Add chicken breasts, cook turning
often until cooked throughly. Transfer to warm platter and keep warm.

Add mustard to skillet. Stir until blended and brownings are scraped up.
Stir in green chilies. Add cream and boil over high heat until reduced and
slightly thickened. Taste and add salt and pepper top taste.

Pour sasuce over the chicken breasts. Garnish with parsley, if desired.
Submitted By JSCHLANK@PACIFICNET.NET (JOHN SCHLANK) On SUN, 29 OCT 1995
225025 -0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini