4 half breasts
1/2 c. flour
4 tbsp. butter
2 tbsp. oil
1/2 c. sliced mushrooms
1/4 c. Dijon mustard
2 tbsp. chopped parsley
1 c. heavy cream
Salt and pepper to taste
1 onion, chopped

Dust chicken lightly with flour and saute in heavy skillet in butter and oil until brown on all sides. Remove, spread each piece liberally with mustard and put in shallow baking dish.

In fat in pan, saute onion for 3 minutes. Add mushrooms and saute. Add parsley, salt and pepper to taste. Blend in cream and let heat just through. Pour mixture over chicken and bake in 350 degree oven for 30-35 minutes or until tender. Taste to see if sauce needs more salt and add a few drops of lemon juice. Serve immediately with rice.