Anyhow, Larr and I tried to go last week, when the weather was perfect and it was a Hollywood movie kind of night. Lots of other people had those same visions, and so we could not even get a parking spot. Last night was supposed to be rainy, so it was much less crowded than it could have been.
Dotted around the decorated areas where people gathered you could find these man-made trees where you could send a wish to you dread relatives. It was a start to their Day of the Dead event that is coming up.
4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style prepared mustard
In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
Preheat oven to 150 degrees F (65 degrees C).
Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!