Title: Chicken with Lemon and Mustard
Categories: Appetizer Poultry Southern
Yield: 24 Servings

3		Chicken breasts; whole
3	tb	Butter (or marg.)
1	tb	Flour, all-purpose
3/4	ts	Accent
1/4	ts	Salt
1	ts	Tarragon, dried leaf
1		Bouillon cube, chicken
1/2	c	Water; hot
1	tb	Mustard, Dijon
3		Lemon slices; thin, halved
1	ts	Parsley; finely chopped

Bone chicken breasts; remove skin, and cut breasts in half. Cut each half into 6 to 8 bite-size squares.

Melt margarine in a large skillet over high heat. Add chicken; sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes, stirring constantly.

Dissolve bouillon cube in hot water; add to chicken along with mustard and lemon slices, stirring to loosen any browned particles. Cover and cook 2 or 3 minutes. Sprinkle with chopped parsley. Serve with cocktail picks.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

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