Ingredients:
2 tablespoons flour
2 tablespoons butter
1/2 cup milk
1/2 cup white wine
1/2 teaspoon salt
2 tablespoons Dijon mustard
1 lb chicken breasts
1/2 cup diced tomatoes
Directions:
Pound chicken breasts very thinly between waxed paper.
Season chicken with salt and pepper.
Broil chicken for 3-5 minutes on each side or until done.
Set chicken aside.
In pan, melt butter.
Sprinkle with flour and cook for a minute or two over low flame.
Add milk and whisk gently until sauce thickens.
Remove pan from flame and add wine.
Allow to simmer for a few minutes.
Add mustard, salt and pepper.
Serve chicken on a bed of sauteed fresh spinach and mushrooms with sauce on top.
Garnish with diced tomatoes.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.