Chicken with Mustard Cream

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3 T. Dijon mustard
water
1 T. Worcestershire sauce
4 whole skinless, boneless chicken breasts, split
salt and pepper
2 ½ cups fine fresh bread crumbs

¼ cup dry mustard
1 T. white wine vinegar
¼ cup finely chopped shallots
1 bay leaf
½ t. dried thyme
2 cups heavy cream

Combine Dijon mustard, Worcestershire sauce, and 2 T. water. Stir to blend, set aside.

Place chicken pieces between layers of waxed paper and pound lightly with a flat mallet. Sprinkle with salt and pepper and brush on all sides with the mustard mixture. Coat well in bread crumbs and pat lightly with the flat side of a knife to help the crumbs adhere. Bake covered in 350 oven until done, about 30 minutes.

Combine the dry mustard and 2 T. water, stir until smooth. Set aside.

Combine ¼ cup water, vinegar, shallots, bay leaf, thyme, and more pepper to taste in a small saucepan. Cook over high heat until most of the liquid evaporates. Add the cream and stir. Cook, stirring often, about 10 minutes.

Add the dry mustard mixture to the cream sauce according to your tastes. Strain through a sieve and serve with the hot chicken.

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