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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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    Boned, skinned chicken
           - breast halves (6 oz ea)
    1/4 ts (ea) salt & pepper
      2 ts Olive oil
      2 ts Butter
      1 sm Onion; halved, very thinly
           - sliced
           Minced fresh parsley
 
  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,  10-12 minutes. Sprinkle
  with parsley.
  
  Irene Boffo, Fountain Hills, Arizona
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Forget Kale. What does Keith Richards eat?
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