Chicken With Lemon Mustard Sauce
|Chicken breasts||3 , rinsed, skinned, boned, and cut in half|
|Ground black pepper/White pepper||To Taste|
|Salt/White pepper||To Taste|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Coarse grained mustard||4 Teaspoon (Country Or "Parisian'-Style)|
|Lemon marmalade||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Finely minced chives/Italian flat-leaf parsley/sliced green tops of scallions||1 Tablespoon (Garnish)|
Season chicken with salt and pepper.
In bowl, whisk together cream, mustard, marmalade, and cayenne.
Melt butter and oil in saute pan and saute chicken over medium-high heat for 30 seconds on each side.
You may have to do this in two batches.
Reduce heat and add cream mixture.
Cook over medium heat, gently simmering, until sauce is thick enough to coat the back of a spoon and chicken is cooked through—approximately 10 minutes.
Sprinkle with chives, parsley, or scallions before serving.