Chicken with Fruit and Mixed Mustards

Yields:	4 servings
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4	each	chicken breast halves, boneless and skinless	broiler/fryer
1/2	cup	dijon mustard
1/3	cup	prepared mustard	bavarian
1	tablespoon	mushrooms, chinese	chinese
1/3	cup	honey
1/3	cup	cream	light
1/2	teaspoon	salt
1/4	teaspoon	black pepper
2	tablespoons	margarine
4	each	kiwi fruit	peeled, sliced
2	cups	honeydew melon balls	or cantaloupe, or combination of both
1/4	cup	mayonnaise
1	x	parsley leaves

In a medium bowl, mix together Dijon, Bavarian, and Chinese mustards, honey and cream.

In a large glass bowl, place 1/2 of the mustard sauce; reserve the remainder for later use.

Sprinkle chicken with salt and pepper then place it in the mustard sauce, turning to coat.

Place the bowl with the chicken and mustard sauce in it in the refrigerator and marinate for 30 minutes, turning often.

In a large fry pan, melt the margarine over medium temperature, until foamy.

Add chicken and cook, turning, about 7 minutes per side or until chicken is brown and fork tender.

Remove the chicken to a cutting board.

Slice the meat across grain into thin slices.

Arrange the chicken slices and fruit on a serving platter.

In a small saucepan, place reserved mustard sauce; whisk mayonnaise into the sauce.

Heat thoroughly then drizzle the sauce over the chicken.

Serve with the remaining sauce on the side.

Garnish with parsley.

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A p.s. to the other review--I also cut back on the nutmeg to about �tsp.

Reviewed by sarann63