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      Title: Creamy Chicken Dijon
 Categories: Poultry, Dairy, Vegetables, Herbs
      Yield: 6 Servings

    1/2 c  Half & half cream
    1/4 c  Dijon mustard
      1 tb Brown sugar
      4    Chicken breast halves
           - (6 oz ea); boned, skinned
    1/4 ts Salt
    1/4 ts Pepper
      2 ts Olive oil
      2 ts Butter
      1 sm Onion; halved, very thinly
           - sliced
           Fresh parsley; minced

  Whisk together cream, mustard, and brown sugar. Pound chicken
  breasts with a meat mallet to even thickness; sprinkle with salt
  and pepper.

  In a large skillet, heat oil and butter over medium-high heat;
  brown chicken on both sides. Reduce heat to medium. Add onion and
  cream mixture; bring to a boil. Reduce heat; simmer, covered, 10 to
  12 minutes. Sprinkle with parsley.

  Recipe by Irene Boffo, Fountain Hills, Arizona

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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