Review of last recipe (photo above) - Oh my goodness, these are good (!), and really easy to make!!  I would say two tortoni equal one serving, as I filled 12 muffin tins.

TODAY'S RECIPE - CHICKEN BREASTS WITH MUSTARD AND CREAM
From Family Circle Magazine of May 31, 1983 ...

Serves 4

2 whole chicken breasts (about 12 oz each), halved, skinned and boned
1/4 tsp salt
1/8 tsp pepper
2 tbsp unsalted butter
1 tbsp oil
2 tbsp chopped shallots or green onions
1/4 lb mushrooms, thickly sliced
1/3 cup dry white wine
1/2 cup heavy cream
1 tbsp Pommery mustard
2 tsp dijon mustard
2 tbsp chopped parsley

Pat chicken breasts dry with paper towels.  Sprinkle with salt and pepper.  Saute chicken in butter and oil in a large skillet until lightly golden, about 6 minutes.  Turn, lower heat and saute until chicken is just tender; about 4 minutes longer.  Chicken should feel springy, with no pink remaining.  Cover skillet and cook 2 minutes longer to steam.  Remove to warm platter, cover and keep warm.

Remove all but 2 tbsp of fat from pan.  Saute shallots for 30 seconds.  Add mushrooms, and cook and stir until mushrooms are lightly golden, about 1 minute.

Add wine and bring to boiling, scraping browned bits from bottom of pan, until sauce is syrupy; about 3 minutes.  Add cream and any juices from chicken.  Cook until lightly thickened; about 3 minutes.  Stir in mustards, taste, add additional seasonings, if needed.  Add parsley.  Pour sauce over chicken and serve.