I had this chicken at my cousin's house and couldn't stop eating it. I like to double the sauce (cream, dijon mustard, bouillon & basil) so that there is a lot to slop over the rice. You might have to tweak the sauce as it thickens, taste it and see if it needs more mustard or basil, etc.
Ingredients:
Butter
4 Chicken Breasts
1 bunch green onions
1-2 cups sliced mushrooms
1 cup cream
2 Tbsp Dijon Mustard
4 Tbsp Fresh Basil
2-3 tsp Chicken Bouillon
2-3 tomatoes
Directions:
Cut chicken, dredge chicken in flour and fry in butter. Remove chicken and add green onions and mushroom and saute in butter. Add cream, basil, chicken bouillon, and dijon mustard. Boil until thickened. Add chicken and tomatoes and cook for 1 more minute. Serve over rice or pasta.
