Ingredients
8 chicken breast halves, pounded thin
1 pound mushrooms, sliced thin
2 medium onion, chopped fine
2 2/3 tablespoons green peppercorns in brine, drained
5/8 quart chicken broth
1 1/2 cups cream
1/4 cup dry sherry
3 tablespoons dijon mustard
Preparation
Season chicken with salt and pepper. Melt butter in skillet and saute chicken just until cooked. Transfer to plate. Add mushrooms, onions, peppercorns to skillet and saute about 7 minutes. Add broth, cream, sherry and mustard. Simmer until reducded to sauce consistencey or about 15 minutes. Re heat chicken and serve.
