2 tablespoons Farmhouse Preserves Whisky Mustard
teaspoon Farmhouse Preserves Dijon Mustard
2 Chicken Breasts
Salt and pepper
2 tablespoons butter
1 tablespoon fresh lemon juice
1 clove garlic

Pound the breasts until evenly thick. In a bowl, mix Whisky Mustard, garlic and Dijon mustard. Season chicken with salt and pepper on both sides. Melt the butter in a pan and add the chicken, cooking for about 3 minutes on each side. Pour off most of the fat and a little water, the whisky mustard mixture and the lemon juice to the pan and shake toss the chicken to coat. Cook on a low heat until the sauce is reduced to a glaze- about 30 minutes. Season with salt and pepper and serve.