2 pounds chicken breasts, boneless skinless
1 Tablespoon olive oil
1.25 cups onion, chopped
2 teaspoons garlic, minced
8.45 ounces heavy cream
3 teaspoons dijon mustard
1.5 teaspoons stone ground whole grain mustard
0.5 teaspoons salt
0.5 teaspoons pepper
2 Tablespoons lemon juice
Directions: Preheat oven to 375F. Grease a 8×8 foil baking pan. Heat olive oil in pot over medium heat. Add onion and saute until translucent. Add garlic and continue to saute another minute. Add cream, dijon mustard, whole grain mustard, salt, pepper and lemon juice and simmer for 5 minutes. Place chicken breasts in pan and pour sauce over chicken. Bake 20-25 minutes or until chicken is cooked through.
Freezing Directions: Follow directions above except DO NOT BAKE. Cover baking pan with foil,label and freeze. TO SERVE: Thaw. Bake 375F for 20-25 minutes or until cooked through.