Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm platter. Stir flour into drippings in skillet and cook for 1 minute. Add broth and light cream. Stir and cook until sauce thickens and bubbles. Stir in the mustard. Return chicken to skillet, cover and heat gently for 10 minutes. Garnish with tomatoes and sprinkle with parsley. For reduced cholesterol, use evaporated skim milk in place of cream.
By Robin from Washington, IA
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