Chicken Dijon
["3 Tbsp. oleo", "8 boneless chicken breasts", "2 Tbsp. flour", "1 c. chicken broth (I use chicken cubes with 1 1/2 c. water and 1/2 c. dry sherry)", "1/2 c. light cream (I use skim milk)", "4 Tbsp. Dijon mustard", "4 Tbsp. honey", "minced garlic to taste (optional)"]
["Melt oleo in skillet.", "Add chicken and cook until done and lightly browned.", "Remove chicken.", "Stir flour into drippings.", "May need more oleo to make suitable roux.", "Cook for 1 minute.", "Add chicken broth and light cream. Stir and cook until sauce thickens and bubbles.", "Stir in mustard.", "Return chicken to skillet; cover and heat for 10 minutes.", "(Tastes better when made ahead of time and chicken marinates in sauce.)", "Serve with long grain and wild rice.", "Makes 4 large servings."]
["oleo", "chicken breasts", "flour", "chicken broth", "light cream", "mustard", "honey", "garlic"]