Chicken Breast with Mustard

Name: Chicken Breast with Mustard
Yield: 8
Ingredients: 1/2 cup all-purpose flour; 2 tablespoons salt; 1/2 tablespoon black pepper; 4 large chicken breasts, boned and cut in half; 5 tablespoons butter or margarine; 2 tablespoons olive oil; 3 tablespoons prepared mustard; 1 1/2 cups milk; 3/4 cup dry white wine; 1 tablespoon dried thyme or oregano; optional: grapes and pomegranate to decorate

1
1/2 cup all-purpose flour
2
2 tablespoons salt
3
1/2 tablespoon black pepper
4
4 large chicken breasts, boned and cut in half
5
5 tablespoons butter or margarine
6
2 tablespoons olive oil
7
3 tablespoons prepared mustard
8
1 1/2 cups milk
9
3/4 cup dry white wine
10
1 tablespoon dried thyme or oregano
11
optional: grapes and pomegranate to decorate

Ingredients

1
1/2 cup all-purpose flour
2
2 tablespoons salt
3
1/2 tablespoon black pepper
4
4 large chicken breasts, boned and cut in half
5
5 tablespoons butter or margarine
6
2 tablespoons olive oil
7
3 tablespoons prepared mustard
8
1 1/2 cups milk
9
3/4 cup dry white wine
10
1 tablespoon dried thyme or oregano
11
optional: grapes and pomegranate to decorate

Directions

1
In a bowl, combine 1/4 cup all-purpose flour, 1 tablespoon salt, and black pepper
2
Fry each chicken breast on both sides in the mixture for about 10 minutes, or until golden brown
3
Place the chicken breasts in a refractory dish and reserve
4
Preheat the oven to moderate temperature (180°C)
5
For the sauce: Melt the remaining 3 tablespoons butter or margarine in a medium pan
6
Add the remaining flour and mustard, and stir well
7
Cook, stirring frequently, until boiling
8
Gradually add the milk, wine, remaining salt, and thyme or oregano
9
Cook, always stirring, until thickened
10
Simmer for 1 minute
11
Pour this mixture over the chicken and bake in the oven for about 30 minutes, or until the meat is tender
12
Place the dish on a serving plate and cover with the sauce
13
If desired, decorate with grapes and pomegranate.