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CHICKEN BREASTS AU POIVRE 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!