Gugel Family Cookbook

Chicken in Mustard Sauce

(from Chris Dermody)

4 boneless, skinless chicken breast halves, sliced into thin strips
salt and pepper
1/3 cup flour
6 Tbs. butter
4 Tbs. onion, finely minced
1/2 cup dry white wine
1 cup cream (or milk)
2 Tbs. Dijon mustard

Sprinkle chicken with salt and pepper. Dredge in flour. Heat butter in a heavy skillet until frothy. Cook chicken quickly (medium-high heat) until golden. Remove. Add onions and cook briefly. Add wine and then the cream. (If the mixture looks curdled, that's normal.) Cook for just a minute and then stir in the mustard. Stir the cooked chicken into the sauce. Serve over rice or noodles.