Dijon Chicken

4 Boneless, skinless chicken breast halves
1/4 cup self rising flour
1/4 tsp. pepper
2 Tbsp. butter
1/4 cup chopped onions
1/3 cup evaporated milk or half & half
1 bouillon cube, crushed
1/4 cup hot water
2 Tbsp. Dijon mustard

In a large frying pan over med. heat melt butter.  In a shallow bowl mix flour and pepper together.  Using the flat side of a meat mallet, lightly pound chicken between 2 pieces of plastic wrap until about 1/4" thick.  Dip each piece in flour and coat well.  Place in melted butter.  Fry on med heat for about 6 minutes on each side or until juice runs clear.  Remove from pan and set aside.  In the same pan add onions.  Saute until tender, about 2-3 minutes depending on their size.  Mix crushed bouillon in hot water to dissolve.  Pour cream, bouillon and mustard in with the onions.  Cook, stirring constantly, until smooth and slightly thickened.  Return chicken to pan.  Serve chicken over rice with sauce drizzled over.

Martha:  This dish is delicious.  It came from a recipe called Chicken Dijonnaise but of course I made my own changes.  I changed the flour to self-rising because that happened to be what I had on hand.  I used chopped onions instead of green onions, again for the same reason.  As well as changing from whipping cream to evaporated milk.  And I did use bouillon instead of wine.  But my Dijon mustard did have a red wine as an ingredient.  With these changes I made this dish a little cheaper to make but still came out with a totally delicious dish.

Tip:  Want to check your egg for freshness?  Pit it (in its shell) in a large bowl of room-temperature water.  As the egg ages, it loses moisture, and the air sac inside the large end of the egg shell enlarges.  The swelling of the air sac increases the egg's buoyancy.  So, the older the egg, the higher it floats.