Review of last recipe (photo above) - Not in any way as good as I would have expected with all that butter, and it's also just plain ugly.   It probably was my own fault, as I forgot that I needed to buy shortening (something I rarely have on hand), and instead of substituting yet more butter, I used vegetable oil.  It made the mixing part easier (my hand mixer did not want to plow through the butter and brown sugar), but the end result was a somewhat oily cake, and the frosting was just too sweet for me.  I had to throw it out, which never makes me happy.  The only good thing is that I won't  be consuming those extra calories.

TODAY'S RECIPE - CHICKEN SCALLOPS IN MUSTARD CREAM
From Jean Anderson Cooks ... I googled Jean Anderson, and found out she is a quite accomplished cookbook author (BA from Cornell, MA from Columbia), worked with James Beard Foundation, editor of Ladies Home Journal etc etc etc.  Impressive.

Serves 4

2 large (1 lb each) chicken breasts, boned, skinned and split
1/2 tsp salt
1/4 tsp crumbled leaf thyme
1/8 tsp pepper
1/3 cup flour
4 tbsp unsalted butter
1/4 cup dry white wine
1 tbsp mild French mustard
1/2 cup heavy cream

Pound each chicken breast lightly with a rolling pin to flatten somewhat.  Sprinkle both sides with salt, thyme and pepper, then dredge lightly in flour.

Heat the butter in a large heavy skillet over moderate heat until it bubbles up, then subsides.  Add the chicken breasts and brown for 3-4 minutes on each side. 

Remove the chicken to a heated platter and keep warm.

Pour wine into the skillet and heat and stir for 1-2 minutes, scraping up browned bits on the bottom of the skillet.  Add the mustard, then the cream and boil hard for 2-3 minutes until reduced by about half; the sauce should be about the consistency of sour cream. 

Pour over the chicken breasts and serve.

Nutritional Information:  Calories 502, protein 41 G, fat 31 G, CHO 11 grams, Na 424 mg