1 T olive oil
5 skinless, boneless chicken breast halves - cut into strips
3 T butter
1 clove garlic, minced
2 T all-purpose flour
1 1/4 cups heavy cream
1 cup whole milk
2 T coarse grained prepared mustard
1/2 cup grated Parmesan cheese
1/2 cup fresh chives, chopped
Heat oil in a large skillet over medium heat. Saute chicken
until lightly browned; set aside.
Melt butter in skillet, and saute garlic for 1 minute. Stir
in flour, and cook for 1 minute. Remove from heat.
Mix together cream and milk, then gradually whisk into flour
mixture until smooth. Whisk in mustard. Return pan to medium
heat, and stir constantly until mixture boils and thickens.
Stir in chicken, Parmesan cheese and chives. Cook, stirring,
until heated through.
Serves 6.
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