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Sautéed Chicken Breasts with Creamy Whole-Grain Mustard and Dill Pan Sauce
Book Information
The Complete Cooking for Two Cookbook
Page: 103
Ingredients
All-Purpose Flour
Chicken
Chicken Broth
Dry White Wine or Dry Vermouth
Fresh Dill
Heavy Cream
Shallot
Vegetable Oil
Whole-Grain Mustard
Tags
Chicken