Feta and Mushroom Chicken Breasts

Got this new cookbook from Ross's gma - so figured I would try some new recipes!!  This was probably the easiest meal ever to make - and tasted so good, it tasted like it took forever!  The best part about it - it's for 2 people!!  The perfect size!!  ahhh you'll love it!

Serves 2 - The Best Casserole Cookbook Ever

Ingredients:
1 tablespoon butter
2 boneless, skinless chicken breast halves
salt and pepper
paprika
1 teaspoon all-purpose flour
1/4 cup heavy cream
1 teaspoon Dijon mustard
1 cup sliced mushrooms
6 tablespoons halved pitted kalamata olives
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Preheat the oven to 400.  Put the butter in a shallow 1-quart casserole and put the casserole in the oven as it pre-heats.  Watch carefully so the butter doesn't burn.

Remove the casserole from the oven and roll the chicken breasts in the melted butter.  Arrange them in the casserole and sprinkle on both sides with salt, pepper, paprika, and flour.

Whisk the cream and mustard together.

Spread the sliced mushrooms and 1/4 cup of the olives on top of the chicken and pour the cream mixture over all.

Bake 20-25 minutes or until the chicken is cooked through.  Sprinkle with the remaining 2 tablespoons olives and the feta and return to oven for 5 minutes - until heated through.  Sprinkle with the parsley and serve hot.