4 whole chicken breasts, boned
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp. butter
3 tbsp. finely chopped shallots
1/2 c. dry white wine
1 c. heavy cream
3 tbsp. whole grain mustard, preferably pommery: Moutardo de Menux
3 tbsp. finely chopped chives

Split chicken in half, cut away any cartilage and connecting tissue. Sprinkle breast with salt and pepper. Heat butter in a large skillet and add the breast in 1 layer. Cook over moderate low heat 3-4 minutes or until slightly browned. Turn over and continue to cooking 7-8 minutes. Transfer to warm platter. Add shallots to skillet and cook stirring 1 minute.