Dijon Chicken

• 4 chicken breasts, split, skinned and boned
• 3 Tbsp butter or margarine
• 2 Tbsp flour
• 1 cup chicken broth
• 1/2 cup light cream
• 2 Tbsp Dijon-style mustard
• Tomato wedges and Parsley

In large skillet, cook chicken breasts in butter till tender, about 20 minutes. Remove chicken to warm serving platter. Stir flour into skillet drippings. Add chicken broth and light cream. Cook and stir till mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat 10 mintues. Garnish with tomato and parsley.

Yield: 4 servings

CLASS OF 1961