| Preparation - Directions: |
Proud boneless meat between wax paper gently with wooden mallet until 1/2 inch thick. Cover all with mixture of flour, salt and pepper.
Melt 3 tablespoons of butter in skillet and saute meat approximately 3 minutes each side. Remove and keep warm, covered. Add vinegar and pepper to skillet and simmer gently about 2 to 3 minutes. Add the cream (use lower heat) and simmer again 10 minutes or less stirring until thickened. Remove pan from heat and add in the mustard and another tablespoon of butter, stir well. Add thyme and salt (if necessary). Place meat on serving dish and pour over sauce.
Serves 4 to 5.
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