Chicken & Champagne Mustard Sauce

Ingredients:

• 6 boneless chicken breasts
• 2 cups champagne
• 1 cup flour
• 1 1/2 cups chicken broth
• 2 teaspoons salt
• 1 cup heavy cream
• 1 1/4 teaspoons pepper
• 1/4 cup Dijon mustard
• 4 tablespoons butter
• 1 cup sour cream
• 4 tablespoons vegetable oil

Directions:

1. Combine flour, salt, and pepper.
2. Dredge chicken in flour mixture and lightly brown in butter and oil mixture.
3. Place chicken in a baking dish. Bake in a 350° oven for 20 minutes.
4. Rinse out skillet.
5. Bring champagne and chicken broth to a boil.
6. Place chicken in the mixture.
7. Simmer, uncovered, 20 minutes until tender and liquid has reduced.
8. Stir in heavy cream and heat, but do not boil.
9. Mix sour cream and mustard together and add to pan.
10. Heat through.
11. Serve with pasta, wild rice, or mashed potatoes.