Mothard Chicken with Mustard Sauce

Name: Mothard Chicken with Mustard Sauce
Yield: 8
Ingredients: 4 boneless, skinless chicken breasts cut in half (800g); salt and black pepper to taste; 5 tablespoons of butter or margarine; For the sauce:; 2 tablespoons of all-purpose flour; 4 tablespoons of chicken broth; 4 tablespoons of dry white wine; 1 cup heavy cream; 1 tablespoon of mustard; salt and black pepper to taste; 4 tablespoons of grated cheddar cheese

1
4 boneless, skinless chicken breasts cut in half (800g)
2
salt and black pepper to taste
3
5 tablespoons of butter or margarine
4
For the sauce:
5
2 tablespoons of all-purpose flour
6
4 tablespoons of chicken broth
7
4 tablespoons of dry white wine
8
1 cup heavy cream
9
1 tablespoon of mustard
10
salt and black pepper to taste
11
4 tablespoons of grated cheddar cheese

Ingredients

1
4 boneless, skinless chicken breasts cut in half (800g)
2
salt and black pepper to taste
3
5 tablespoons of butter or margarine
4
For the sauce:
5
2 tablespoons of all-purpose flour
6
4 tablespoons of chicken broth
7
4 tablespoons of dry white wine
8
1 cup heavy cream
9
1 tablespoon of mustard
10
salt and black pepper to taste
11
4 tablespoons of grated cheddar cheese

Directions

1
Season the chicken breasts with salt, black pepper, and fry in butter until they're cooked through on both sides and tender
2
Arrange in a baking dish
3
For the sauce: melt the remaining butter from frying the chicken in a pan
4
Sprinkle with flour and cook over low heat for several minutes, stirring occasionally
5
Add the chicken broth and wine
6
Mix well and simmer until slightly thickened
7
Add the heavy cream and warm thoroughly
8
Add the mustard to taste and simmer slowly for 1 minute
9
Add the grated cheddar cheese and stir until melted
10
Serve over the chicken and bake in a preheated oven at 375°F (190°C) for 8 minutes.