Chicken and Mushrooms



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.