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Chicken Breasts in Creamy Dijon Mustard Sauce

Ingredients: 6 chicken breasts, slightly flattened
½ cup finely diced onion
½ cup chicken broth
1 cup Summerhill Goat Milk
1 Tbsp. all- purpose flour
¼ cup Dijon mustard
Salt and pepper, to taste
Toasted slivered almonds

Directions: Melt 2 Tbsp. olive oil in large skillet. Cook chicken on both sides until lightly browned; add more oil if necessary. Remove chicken from pan. Add onion to pan; cook until tender. Return chicken to pan. Pour chicken broth over chicken. Bring to a boil. Reduce heat, cover and simmer 15 minutes until cooked. Remove chicken to heated platter and keep warm.
Combine flour with a small amount of the Summerhill Goat Milk, gradually add the rest of the goat milk until smooth. Pour into pan juices. Cook and stire over medium heat until mixture comes to a boil and thickens. Stir in Dijon mustard. Add salt and pepper to taste.

To serve: Pour sauce over chicken. Garnish with almonds.
Makes 6 servings.