8 boneless, skinless chicken breast halves
Flour
Salt and pepper to taste
2 eggs, beaten
Butter
Juice of 1 lemon
1 pt. heavy cream
2 tbsp. dry mustard
1/2 tsp. paprika
3 tbsp. Worcestershire sauce
Hot cooked brown rice

Dip chicken breast in flour, salt and pepper and then in the beaten eggs. Arrange in 2-quart baking dish and dot with butter. Pour lemon juice over top. (Dish can be prepared to this point and refrigerate.)

Just before baking, in small bowl, combine heavy cream, dry mustard, paprika, and Worcestershire sauce. Pour over chicken and bake for 1 hour at 350 degrees. Makes 8 servings. Serve with hot cooked brown rice.