Category: Chicken

2 tbsp Vegetable oil

2 Boneless, skinless chicken breasts tossed, in seasoned flour

1/2 cup Sliced mushrooms

1 Chopped scallion

1/2 cup Heavy cream

3 tbsp 100% Pure Maple Syrup

1 tsp Dijon mustard.

In a skillet heat oil and sauté chicken to a golden brown, then remove from pan and drain on a paper towel. In the skillet, quickly sauté the mushrooms and scallion. Add cream, Pure Maple Syrup and mustard. Stir and cook until cream is reduced by half or until sauce has a creamy consistency. Serve over chicken breasts. Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Feb 28, 1998