Wash and dry the chicken breasts. Cut in half and then cut into thin slices at an angle.
Heat the oil in a large pan and then cook the meat strips on a medium heat. This will take a couple of minutes for them to cook through. Remove the cooked chicken and set aside.
Heat the butter in the pan, season with salt and pepper and then sprinkle over the parsley. Add the chicken to the herb butter so it is coated and then remove from the pan.
1/4 cup vegetable broth or water with boullion
Heat the broth and cream in a small pan. Stir in both mustard types. Add the butter and then season with salt and pepper.
The mustard sauce works well with chicken, beef or fish. You can add some grated lemon or lime or finely chopped herbs such as dill. If you add grated orange rind; you will find this mustard sauce is perfect with roast goose.
By Barb Rokitka
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Last updated January 25, 2009