Bitsy's Kitchen. Mama's Chicken Breasts

Mama's Chicken Breasts
1 1/2 lb. boneless, skinless chicken breast salt and pepper to taste flour 2 Tbsp. butter or margarine 2 Tbsp. olive oil 3 cups celery root, peeled, shredded 1 medium onion, chopped 1 medium red bell pepper, chopped 2 Tbsp. chopped cilantro or parsley	1 Tbsp. fresh lemon juice 2 Tbsp. Dijon style mustard 1/3 cup whipping cream 1/2 tsp. hot pepper sauce 1/4 tsp. dry mustard 1/4 tsp. freshly ground black pepper 1/2 cup shredded Monterey Jack or white Cheddar cheese, optional

Pat chicken breasts dry. Sprinkle with salt and pepper. Dust each piece with flour.

In large heavy skillet, heat 1 Tbsp. of the butter and 1 Tbsp. of the oil. Add chicken, brown on both sides. Lower heat. Sauté 5 to 10 minutes until chicken is cooked through. Remove from skillet. Keep warm.

Add remaining oil and butter to the skillet. Add celery root, onion and red pepper. Sauté until onion is golden, about 2 minutes. Cover and simmer until vegetables are tender, about 15 minutes.

Stir in parsley or cilantro, lemon juice, mustard, cream, hot pepper sauce, dry mustard and black pepper. Return chicken to the pan. Heat 2 minutes.

Spread vegetables on hot serving platter. Top with chicken breasts. Sprinkle with the cheese, if used. Cheese will melt on top. If necessary, you may slip the dish under the broiler for a minute.