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Salt and Pepper to taste

1 Chicken Breast

1 tsp Butter

¼ cup Creole Mustard Sauce

1 oz Provolone Cheese (one slice)

1 tbsp Toasted Pecans (can toast raw pecans in oven till beginning to brown )

Season chicken with Salt and Pepper. Grill chicken to desired doneness.

Just before chicken is done, melt a butter over chicken, add provolone and allow to melt. Place cooked chicken on plate. Top with Creole mustard sauce and sprinkle with pecans.


1/2 cup Heavy Whipping Cream

1/2 cup Real Sour Cream

1/3 cup Boetje Gourmet Mustard

1 Tbl Worcestershire Sauce

1 ½ tsp Pure Mustard

1/2 tsp Sea Salt

1/4 tsp Black Ground Pepper

dash White Ground Pepper

dash Cayenne Pepper

¼ tsp Dry Basil

(can be made ahead)

Combine all ingredients in a large stock pot over medium-low heat. Simmer and stir until thickened, about 15 to 20 minutes stirring constantly with a wire whisk. Cool to room temperature. Refrigerate.



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