Chicken Nuggets In Mustard Sauce¶

Ruthie Herder
Gillian, Robin and Jamie Laws

• 4 whole chicken breasts,
• skinned and boned
• 3 Tbsp butter

• Salt

• 1 cup whipping cream

• 1 Tbsp Dijon mustard
• ¼ tsp ground cumin

Cut chicken into 1 inch cubes. In a 12 inch skillet, over medium-high heat, in hot butter, cook ½ of the chicken with ¼ tablespoon salt for about 5 minutes, stirring constantly. With slotted spoon, remove chicken to bowl. In drippings remaining in skillet, repeat with remaining chicken cubes and ¼ teaspoon salt. Stir cream, mustard and cumin into drippings remaining in skillet and cook over medium-high heat, stirring constantly, until mixture thickens slightly. Return chicken to skillet. Add salt to taste. Heat, stirring often. Serve in heated bowl with toothpicks.