Ingredients

• 8 boneless, skinless chicken breasts
• 2 C. crushed butter crackers (Ritz or Town House)
• 1 tsp. pepper
• 1/2 C. Dijon mustard
• 2 T. dry mustard powder
• 2 T. olive oil
• 6 T. butter (no substitutes)
• 2 C. sliced mushrooms
• 1 C. sliced green onion
• Pan drippings plus 1 T. olive oil and 2 T. butter
• 2 C. chicken broth
• 2 C. cream
• 1 T. Dijon mustard

Directions

1. Add pepper to crushed crackers and place in a shallow dish.

2. Mix the Dijon with the dry mustard powder.

3. Spread mustard on one side of chicken breast with pastry brush and then coat with cracker crumbs.

4. Repeat on other side. Make sure the breast is generously coated.

5. Place chicken in refrigerator for 1 to 2 hours.

6. Remove chicken from fridge and preheat oven to 350 degrees.

7. In a medium saucepan on medium-low heat, warm the olive oil and 2 T. of butter until the foam subsides.

8. Place 2 to 3 breasts in the pan and brown both sides of the chicken, about 2 to 3 minutes on each side, and then transfer to a baking sheet.

9. Add 2 T. more butter to pan and cook remaining breasts.

10. Repeat as necessary.

11. Bake at 350 for 20 to 25 minutes, until done.

12. While the chicken is baking, sauté sliced mushrooms and onions in the butter and oil over medium heat, scraping pan drippings as necessary.

13. When the mushrooms are nicely cooked, add chicken broth and bring to a boil and then simmer, stirring frequently, until the broth has reduced by one half.

14. With the heat low, slowly add cream and simmer, stirring frequently, until the cream has reduced by one half and the sauce is starting to thicken.

15. When desired consistency is reached, stir in Dijon completely and immediately remove from heat.

16. Serve sauce over chicken with a side of boiled red potatoes in jackets and steamed carrots or sugar snap peas.

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