Mustard Mushroom Chicken

Mustard Mushroom Chicken 4 boneless skinless chicken breast halves 2 tablespoons flour ( with salt and pepper added) 2 tablespoons vegetable oil 1 tablespoon butter 1 small onion, chopped 1 cup mushroom, thickly sliced 1/2 cup light cream 1 tablespoon fresh parsley, chopped ( or use cilantro) 1 tablespoon Dijon mustard 1 tablespoon lemon juice Pound breasts until 1/4″ thick. Dredge in flour mixture. Heat oil over medium heat. Add chicken and saute about 7 minutes, turning once. Remove and keep warm. Add butter to frypan and increase heat to high. Add onion and mushrooms. Saute about 5 minutes. Reduce heat to low. Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly. Add juices from chicken into cream mixture. Pour sauce over chicken and serve.