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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Anise-flavored French herb — béarnaise, chicken, vinegar
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Anise-flavored French herb — béarnaise, chicken, vinegar
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Flatten chicken breasts to about an even 1/2 inch thickness. Season chicken with salt, pepper, dry herbs if using) and garlic powder. Mix broth, mustard, cream cheese, and fresh herbs (if using), blend well and set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. Stir in mustard sauce and simmer over medium heat for 3-5 minutes. Recipe can also be baked.