Sautéed chicken breasts in a sherried mushroom and Dijon mustard cream sauce.

Chicken Veranda

4 chicken breast halves, boneless and skinless
1/2 teaspoon seasoned salt
1/8 teaspoon grated nutmeg
1/8 teaspoon freshly ground pepper

2 tablespoons butter
12 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 cup dry sherry
1 tablespoon Dijon mustard
2 medium tomatoes, seeded, chopped
3/4 cup half-and-half

1. Sprinkle chicken with seasoned salt, nutmeg and pepper.
2. In large frypan, place butter and melt over medium-high heat. Add chicken to frypan and cook about 3 minutes or until brown on one side. Add mushrooms and onion; turn chicken and cook, stirring mushrooms and onion, about 3 minutes or until chicken is brown. Sprinkle with parsley and basil. Reduce heat to medium-low; stir in sherry. Cover and cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken to platter and keep warm.
3. Stir mustard into mushroom and onion mixture; add tomatoes and half-and-half. Increase heat to medium-high and boil about 8 minutes or until thickened, stirring occasionally. Pour sauce over chicken.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.