Mom's Mustard Chicken

One of my favorite dishes growing up was my mom's mustard chicken. I used to love helping her make it. She would pull the chicken out of the pan and make a sauce right in the same pan. I didn't know it at the time, but she was teaching me how to make a pan sauce, the most basic sauce in cooking by my book. Make sure you don't use a nonstick pan on this one because you want to get those brown bits forming on the bottom of the pan - that's what makes a good pan sauce. I'm updating her recipe just a touch by pounding the chicken breasts flat and serving mixed greens on top. Delicious.

Mom's Mustard Chicken

Serves 2

2 chicken breasts

1 T canola or olive oil

3 T dijon

2 T grainy mustard

1/2 cup half and half

2 cups mixed greens

lemon vinaigrette (lemon juice, oil, salt and pepper)

Pound the chicken breasts flat between two sheets of saran wrap. Season lightly with salt. Heat the oil in a pan (not nonstick) and saute the chicken breasts until just done, then remove to a plate. Add the mustards and half and half to the pan and simmer gently for 2 - 3 minutes. Return chicken to the pan and heat through and cover with sauce. Dress the lettuce with the lemon vinaigrette. Place each piece of chicken on a plate and top each with half the mixed greens. Enjoy!