Subj: Chicken Dijonnaise
2 tablespoons butter 1 cup chicken broth
1 tablespoon vegetable oil 1/2 cup dry white wine
1 3-pound chicken, cut up 2 tablespoons Dijon mustard
2 tablespoons flour 1/2 cup heavy cream
1. In a large frying pan, melt butter in oil over medium heat, Add chicken and brown all
over, about 10 minutes.
2. Stir flour into pan juice. Cook, stirring, for 1 minute without browning. Stir in chicken
broth and white wine. Cover and simmer for 15 to 20 minutes, until chicken is tender.
Remove chicken to a serving platter and cover with foil to keep warm.
3. Whisk mustard and cream into pan juice. Simmer for 3 minutes and serve over