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2 whole chicken breasts
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil
1 Tbsp. margarine
1/2 c. chicken broth
1/4 c. sherry
1 Tbsp. Dijon mustard
1/4 c. light cream

Place chicken breasts between sheets of wax paper and
pound firmly with a meat mallet until they are 1/4-inch thick
or thinner. Sprinkle with salt and pepper. Dip in flour and
pat briskly to remove the excess. Heat oil and margarine in
large skillet. Add scalloppine and saute until meat is golden
brown on both sides, about 5 minutes. Remove and keep warm.
Drain any fat remaining in skillet. Add chicken broth,
sherry and mustard. Simmer, stirring to loosen brown bits from
the bottom of pan until mixture is slightly reduced. Add light
cream and simmer until sauce** has thickened (2 to 3 minutes).
Put heat up higher to make it thicker quicker. Pour sauce over
**I usually double the sauce. Serves 4. Cooking time:
30 minutes.

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