Boneless; skinless chicken breasts tossed, in seasoned flour
1/2
c
Sliced mushrooms
1
Chopped scallion
1/2
c
Heavy cream
3
tb
100% Pure Maple Syrup
1
ts
Dijon mustard.
INSTRUCTIONS
In a skillet heat oil and sauté chicken to a golden brown, then remove from
pan and drain on a paper towel. In the skillet, quickly sauté the mushrooms
and scallion. Add cream, Pure Maple Syrup and mustard. Stir and cook until
cream is reduced by half or until sauce has a creamy consistency. Serve
over chicken breasts.
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 28,
1998
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