3 tablespoon butter
2 tablespoons flour
4 boneless, skinless chicken breasts- cut in half
1 cup chicken broth
1/2 cup half & half
2 tablespoons Dijon mustard
2 tomatoes - cut into wedges *
2 tablespoons parsley flakes *
Melt the butter in a large skillet. Cook the chicken breast pieces in the butter over medium heat until cooked through and lightly browned, about 20 minutes. Remove the chicken from the skillet and set aside to cool.
Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken broth and half & half. Stir and cook until the sauce thickens and bubbles. Stir in the mustard. Cook the sauce. Pour the chicken and cooled sauce into a la bled 1- gallon freezer bag and freeze.
To serve, the the chicken. Place the chicken and sauce in a skillet, cover and heat for 10 minutes. Garnish with tomatoes and parsley flakes.
Note- I split this recipe into 2 freezer bags for 2 servings.