1 pt. heavy cream
1 jar Dijon mustard
1/3 c. Chablis
1 c. sliced mushrooms,
White pepper and salt to taste
4 tbsp. chopped parsley
6 skinless and boned chicken breasts

Blend all ingredients together and set aside. Preheat oven to 550 degrees. Split breast; remove gristle and fat. Pound breasts between plastic wrap. Put half the sauce on the bottom of a shallow pan. Place chicken in pan and top with remaining sauce. Bake for 12 minutes at 550 degrees.