4 Chicken breasts, boneless, skinless
4 Tbsp. Butter
8 oz. Fresh mushrooms, sliced
1 cup Whipping cream
1/2 cup Walnuts, chopped
2 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard Dip
In skillet, sauté chicken in butter 8 - 10 minutes, turning occasionally. Remove and keep warm. Stir mushrooms, cream, walnuts and Raspberry Honey Mustard Dip into skillet. Cook and stir over medium heat 5 - 10 minutes. Spoon over chicken. Yields 8 servings.