Deb’s take on CHA CHA CHA’s Chicken Paillards

In a sauce pan combine the following ingredients.

• 1 C. Heavy Cream
• 1.5 TSP Worcestershire Sauce
• 1.5 TBLSP Dijon Mustard (I use Raye’s)
• 1 Pinch each, Salt and Pepper

Heat the above ingredients on medium heat, stirring occasionally.  

• Add:
•  1/4 to 1/2 C. Parmesano Reggiano.
• 1 TBLSP Fresh Lemon Juice
• 1.5 TBLSP Fresh Basil

1LB Boneless, skinless Chicken, cut into uniform slabs.  Cook in Olive Oil and Butter in a sauté pan until lightly golden and cooked through.

Place in pan with the sauce to coat.

I eat this on a bed of spinach or greens that I sauté in the chicken pan.

“Women are like teabags. We never know how strong we are until we’re in hot water. – Eleanor Roosevelt”