8 boneless, skinless chicken breast halves
Flour
2 eggs, beaten
Juice of 1 lemon
2 tbsp. dry mustard
3 tbsp. Worcestershire sauce
Salt & pepper to taste
1/2 stick butter
1 pt. heavy cream
1/2 tsp. paprika

Dip chicken breast in flour, salt and pepper and then in beaten eggs. Arrange in 2 quart baking dish and dot with butter. Pour lemon juice over top. (At this point dish can be refrigerated.) Before baking, in small bowl, combine heavy cream, dry mustard, paprika and Worcestershire sauce. Pour over chicken and bake 1 hour at 350 degrees.

Serves 8. Serve with hot wild rice.