Ingredients:
3 tbsp. butter
4 chicken breasts, deboned and cut in small, thin strips
2 tbsp. flour 1 cup chicken broth
1/2 cup light cream
1 cup chicken broth
1 tbsp. Dijon mustard
Salt and pepper to taste
Chopped parsley for garnish
Instructions:
Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned, about 3 minutes. Put chicken aside and keep warm. Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken broth and light cream. Stir and cook until the sauce thickens and bubbles. Stir in mustard. Return chicken to pan and heat through, about 10 minutes. (If it doesn't thicken enough, put in a little corn starch/cold water mixture to thicken.) Serve over freshly baked puff pastry shell. Garnish with coarlsy chopped parsley.
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