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1 pkg. boneless breasts
1/4 c. flour
1 Tbsp. vegetable oil
2 Tbsp. butter
2 Tbsp. brandy
1 c. chicken broth
1 tsp. dry mustard
1 c. heavy cream
1 Tbsp. fresh parsley

Coat cutlets with flour. Heat oil and butter in skillet.
Saute cutlets until brown. Remove to serving dish. Remove
skillet from heat and add brandy. Return to heat and deglaze
pan, scraping sides and bottom of pan to loosen browned bits.
Stir in chicken broth, mustard and cream. Reduce heat. Spoon
sauce over cutlets and sprinkle with fresh parsley.

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