Chicken Fettuccine

Take 2/3 chicken breasts, slice in to bite size and lightly fry.Remove from pan and put aside or keep in warm oven. In the same pan add 2 cloves of garlic and stir over heat, then stir in 2 tblsp of whole mustard seed, one and a quarter to one and a half cups of thickened cream, half cup chicken stock and 2 tblsp of parsley. Bring to boil, reduce heat and return chicken to the pan.Simmer uncovered for about 10 minutes or until sauce thickens, stirring occassionally, for thicker sauce just add more cream or a tad of corn flour. While chicken is simmering cook as much or little fettuccine as required.
The sauce also can be used on full chicken breasts with side vegetables.You can vary the mustard seed and garlic depending on taste.If the sauce is too thick add more chicken stock while simmering.

Do you mean whole mustard seeds? Or the German style ground mustard paste?

Have rectified my ommission. Whole mustard seeds.
My apologies.:D
Rhandy