8 skinless, boneless thin chicken cutlets

½ cup flour

½ teaspoon pepper

¼ cup margarine

½ cup nondairy creamer

¾ cup white wine

6 tablespoons Dijon mustard 

Combine flour and pepper and dredge chicken in mixture.  Melt margarine in a large skillet over medium-high heat.  When bubbling, add chicken and cook until inside is no longer pink – about 4 minutes per side.   Remove to platter and tent to keep warm.  Lower heat and whisk in creamer, wine and mustard.  Stir until smooth and warm and pour over chicken. 

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!