| |
| |
| 4 |
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Chicken breast halves |
|
| 1 tsp |
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Lemon Pepper |
|
| 1/4 tsp |
|
Onion Powder |
|
| 1 cup |
|
Heavy Cream |
|
| 1 Tbs |
|
Dijon mustard |
|
| 1 cup |
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Mushrooms |
|
| 2 Tbs |
|
Butter |
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|
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| |
| 1 |
Sprinkle both sides of chicken with lemon pepper seasoning and onion power. In a skillet cook chicken in butter over medium heat for 8-10 minutes, or untill tender and no longer pink, turning once. |
| 2 |
In a small mixing bowl mix together sour cream, cream and mustard. Pour mushrooms over chicken, pour mustard mixture over chicken and mushrooms. Stir until sauce thickens and mushrooms and chicken are well coated. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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