Creator: 

Leppy Mcarthy

Ingredients:

• 6 boneless chicken breasts
• 2 TB dijon mustard
• 1 cup dry bread crumbs
• 3 TB unsalted butter
• 1 TB oil
• 2 TB vermouth or white wine
• 3/4 cup chicken stock

Recipe:

1. Spread a little mustard on each side of the chicken breasts. Roll in bread crumbs and pat them to adhere the crumbs.
2. Melt butter with oil in a frying pan over medium heat and saute the breasts for 7 minutes per side until done. Remove to serving dish.
3. Add wine to the pan, stirring to loosen leftover bread crumbs. Boil for 1 minute, then add the chicken stock. Boil for 5 minutes or more until sauce is reduced and thickened. Pour over chicken and serve.