4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 tbsp. vegetable oil
1/2 c. whipping cream
1/4 c. dry white wine
1 tsp. Dijon-style mustard
1/2 tsp. salt
6 green onions (with tops) cut into 1-inch pieces

Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in oil in 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.

Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes. Garnish with green onion tops, cut into thin slices.