4 boneless, skinless chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
2/3 c. flour
1 1/2 tbsp. vegetable oil
1/3 c. chicken broth
1 tbsp. minced shallots or green onion
2 tbsp. Dijon mustard
1 tsp. dry mustard
1/2 c. whipping cream or evaporated milk

1. Sprinkle chicken with salt and pepper, then coat lightly with flour.

2. In large skillet heat oil over medium high heat. Add chicken and cook 3 to 4 minutes per side until cooked through and golden brown. Remove from skillet to serving platter and cover loosely with foil to keep warm.

3. Remove fat from skillet. Stir in broth and shallots, scraping up any brown bits. Boil and cook 1 minute. Stir in both mustards and cream; boil until thickened, about 2 minutes. To serve, spoon sauce over chicken and sprinkle with parsley. Yield: 4 servings