>
>Well, I had searched on Google for this recipe, but I did a slightly
>different search before I went to bed last night and found something
>called an "E Text" for a Perdue Chicken Cookbook. It seems to be a
>plain text version of The Perdue cookbook, in PDF form. I downloaded
>it and searched it, and found what I was looking for!!!
>
>Here it is. I had forgotten the mushrooms and wine, which is probably
>what was missing when I tried to make it from memory. I'm putting it
>in Mastercook and saving it forever!!!! :-)
>
>----
>CHICKEN IN MUSTARD SAUCE
>Serves 4
>
>Home economist Michelle Scicolone developed this recipe for Perdue,
>and she
>has an ultimate compliment for it: "It's what I make all the time
>when I'm
>cooking at home." You get crunchiness and crispness but it's not
>fried.
>According to Michelle, it comes out just fine with any mustard that
>you have
>on hand or any chicken parts you have around.
>
>1 roaster boneless breast or thin sliced boneless breast
>
>3 tablespoons vegetable oil, divided
>
>1/2 pound mushrooms, sliced (2 cups)
>
>2 tablespoons minced, fresh parsley
>
>l tablespoon minced shallot or scallion
>
>l/8 teaspoon ground pepper
>
>l/2 cup chicken broth
>
>l/4 cup dry white wine
>
>l tablespoon Dijon mustard
>
>Slice breast thinly if using whole breast. In large skillet, over
>medium-high heat, heat 2 tablespoons oil. Add breast slices a few at
>a
>time, placing them so that pieces do not touch. Saute about 2 minutes
>per
>side, until chicken is lightly browned on both sides and cooked
>through.
>Remove from skillet; keep warm. Heat remaining oil. Add mushrooms,
>parsley, shallot and pepper. Stirring frequently, cook 2 minutes.
>Stir in
>broth and wine; bring to a boil and cook until liquid is reduced by
>half
>(about 1/3 cup). Reduce heat to low; stir in mustard until well
>blended.
>Spoon over chicken.
>


I had been hoping that you would share it when you found the recipe !

This sounds good, I like chicken and eat a lot of it , Thank you .
Rosie