Source of Recipe
Castle Marne Bed and Breakfast
List of Ingredients
-3 tbsp. butter
-4 chicken breasts, deboned and cut in small, thin strips
-2 tbsp. flour 1 cup chicken broth
-1/2 cup light cream
-1 cup chicken broth
-1 tbsp. Dijon mustard
-Salt and pepper to taste
-Chopped parsley for garnish
-Melt butter in large skillet.
-Add chicken breasts and cook until done and lightly browned, about 3 minutes.
-Put chicken aside and keep warm.
-Stir flour into drippings in the skillet and cook for 1 minute.
-Add the chicken broth and light cream.
-Stir and cook until the sauce thickens and bubbles.
-Stir in mustard.
-Return chicken to pan and heat through, about 10 minutes. (If it doesn't thicken enough, put in a little corn starch/cold water mixture to thicken.)
-Serve over freshly baked puff pastry shell.
-Garnish with coarlsy chopped parsley.