4 whole, boneless chicken breasts
1/2 c. heavy cream
1/4 c. white wine
2 tbsp. whole grain mustard (approx.)
1/4 c. golden raisins
1/4 c. chopped pecans
Salt & pepper

Cut chicken breasts in half. Saute in just enough oil to prevent sticking until browned and cooked through. Remove from pan and keep warm. Pour off excess oil. Deglaze with wine. Add heavy cream and reduce slightly. Add half the mustard, all raisins and pecans. Taste, add more mustard if desired. Adjust seasoning with salt and pepper. Add chicken and heat thoroughly. Serve with pasta, rice or noodles.