• 4 skinless boneless chicken breasts
• 1 jar Stonewall Kitchen Maine Maple Champagne Mustard
• 2 cups breadcrumbs
• 8 ounces sour cream
• 3-4 Tablespoons oil for sautéeing
• Splash of sherry

Directions

1. Pound chicken until thin.
2. Paint each side of the chicken breast with mustard.
3. Dip each piece of chicken into breadcrumbs, coating both sides.
4. Sauté on medium heat in oiled pan with oil for 2-4 minutes on each side.
5. Transfer chicken breasts to an ovenproof dish, and set dish in warm oven to maintain temperature while you make the sauce.
6. Add sherry to pan drippings to deglaze. When alcohol has boiled off, lower heat and add sour cream and 4 tablespoons of mustard. Blend with a wire whisk.
7. Assemble chicken on a platter and pour sauce over all to serve.