Ingredients

1 Tbsp. butter or margarine
1 Tbsp. vegetable oil
2 chicken breast halves
1 Tbsp. dijon mustard
1 Tbsp. mustard; coarse grain
3 Tbsp. vermouth
3 Tbsp. water
2 Tbsp. heavy cream

Cooking Instructions

Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the chicken on both sides, about 2 to 3 minutes each side. Carefully pour off any excess fat. Add the mustards, vermouth and water. Bring the liquid to a simmer, scraping up the brown bits in the bottom of the pan. Cover and simmer for 10 minutes. Test the chicken to make sure it is done. Remove the meat to individual dishes and cover to keep warm. Add the cream and salt and pepper to taste. Mix well.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: