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  • 23 T of butter or Olive oil
  • 2 large boneless skinless chicken breasts (or 78 boneless skinless tenders)
  • salt and pepper to taste
  • 1 heaping Tablespoon of Dijon mustard
  • 1/2 c of sour cream
  • 1 T soysauce
  • 3/4 c of milk


  1. In a large saute pan, heat 3T butter or 2-3T of olive oil.
  2. Place either 2 large boneless skinless chicken breasts, or 7-8 boneless skinless tenders into pan. Make sure to coat both sides with oil/butter, and season with salt and pepper.
  3. Cover, and simmer/cook on low for 15-20 minutes.
  4. Remove chicken from pan, check for doneness, shred/cut and set aside.
  5. Keeping the heat low, add Dijon mustard, sour cream, soysauce, and milk.
  6. Whisk together in pan until thickened, add chicken back in to pan, and allow to heat up again. Serve over noodles or rice.

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