Mushroom Dijon Chicken

Kjerstin and I had a night of our own tonite. Dad was golfing and she wanted me to fix dinner for her.......so I chose the following recipe that was in the local Medina Gazette several years ago. It was yummy! So here it is! Give it a try! =)

4 skinless, boneless chicken breasts

1/2 cup flour for coating

1/4 cup butter

8 oz fresh mushrooms, sliced

bunch of chopped green onions

salt and pepper to taste

1 1/2 cups heavy whipping cream

1 TB Dijon-style prepared mustard

Pound chicken until flat in a large ziplock bag. Coat with flour. In a small skillet melt butter over medium low heat and saute the floured chicken breast on one side for 4 to 5 minutes.

Flip chicken breast. Add mushrooms, scallions and salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.

Honey Pecan Salmon

1/4 cup oil
3 TB honey
4 salmon fillets
1/2 cup chopped pecans
1/2 TB dried parsley
salt and pepper to taste
additional honey

Mix olive oil with honey. Dip each fillet in honey/oil mixture. Then roll and press fillets in the pecans. Place in 9 x 13 greased dish. Sprinkle with parsley, salt and pepper. Drizzle a little more honey on top. Bake at 425 degrees for 10-20 minutes. Serve with rice and green salad.