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Champagne Mustard Chicken

350 degree oven
1/2 bottle of champagne
1 can chicken broth
Texas Traditions Country-Style German Mustard
or Mesquite Smoke Mustard
1/2 cup of cream
1/2 tsp. tarragon
butter
olive oil
Boneless Chicken Breasts (Flattened with meat mallet)

Spread lightly with Texas Traditions Country-Style German Mustard or Mesquite Smoke Mustard. Cover with fresh Spinach leaves and top with grated swiss cheese. Roll up and secure with toothpicks. Brown chicken in 1/2 butter and 1/2 olive olive in a frying pan. Remove chicken to a baking dish. Put 1/2 bottle Champagne in pan and reduce (10-15 min.). Add 1 can of chicken broth and thicken with Roux. Add 1/2 cup cream to Roux and thicken to (consistency of cream), add 1/2 tsp. tarragon. Pour over chicken and bake for 20 minutes.

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