How to make it

  • mix mustard, salt, and pepper and spread over chicken breasts. Refridgerate chicken at least 1 hour.
  • Heat 1/2 tbsp oil in a large skillet over medium-high heat and saute mushrooms for 4-5 min, stiring constantly. Remove mushrooms from skillet and keep warm. Heat remaining 1/2 tbsp oil, add chicken and brown for 15-20 min. turning once.
  • Meanwhile, combine half-and-half and broth in small sauce pan over medium-low heat and bring to a simmer. Cook 20 min or until mixture thickens slightly, stiring constantly. Place mixture in a blender and blend until smooth.
  • Place chicken on a serving platte, pour sauce over chicken, top with mujshrooms and serve.

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  • peetabear 8 years ago
    the recipe sounds interesting but I think there is a step or two missing... there is no mention of the chipotle chiles or the garlic...
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