Mustard Sauce Chicken
You will probably wish you had doubled this recipe. It is superb.
1/2 lb boneless, skinless chicken breasts, halved
1 tbsp all-purpose flour
1 tbsp hard margarine (butter browns too fast)
2 tsp all-purpose flour
1-1/2 tsp chicken bouillon powder
1/3 cup water
2/3 cup skim evaporated milk
1/2 tsp prepared mustard
1/2 tsp prepared horseradish
1/2 cup sliced fresh mushrooms
Dip chicken into first amount flour to coat. Melt margarine in frying pan. Add chicken. Brown on both sides. Transfer to ungreased 1-quart casserole or smaller.
Add second amount of flour and bouillon powder to frying pan. Add a bit more margarine if needed to moisten flour. Stir in water, milk, mustard and horseradish. Heat and stir until mixture boils and thickens.
Stir in mushrooms. Pour over chicken. Cover. Bake in 325 F oven for 1 to 1-1/2 hours until tender. Serves 2.
1 serving contains: 288 calories; 7.8g fat; 36g protein; 753mg sodium