Ingredients

• 4 chicken breast halves boned and skinned
• Salt and fresh ground black pepper to taste
• 2 Tbs. butter
• 1/4 cup Dijon-style mustard
• 1 cup heavy cream
• Cooked rice or green noodles

Directions

Cut chicken into long, thin strips. Sprinkle with a little salt and pepper and cook in melted butter over medium heat until they turn golden, about 5 minutes. Transfer to heated dish. Stir mustard into skillet and scrape up any bits of chicken stuck to the bottom. Add heavy cream, stirring rapidly with a whisk or wooden spoon, reduce heat to low and cook until sauce is thick and smooth. Add chicken and serve over rice or green noodles with broccoli on the side. Serves 4.

This tasty dish is from “Carry-Out Cuisine” by Phyllis Meras.