Dijon Chicken
rec.food.cooking/Ann Adamcik

4-6 boneless, skinless chicken breasts
1 egg
Seasoned Italian bread crumbs
Butter

1/2 cup cream
1/4 cup dry white wine
1 Tbsp. butter
1 Tbsp. good Dijon mustard
white pepper

Pound chicken breasts flat, dredge in egg and bread crumbs, fry over med. heat until done. Remove to warm platter. In the same pan combine wine, cream, and mustard and cook until bubbly. Stir in butter. Add pepper to taste. Pour over chicken. Serve with wild rice.