2 skinless, boneless, chicken breasts, split into 4 filets
2 tbsp. butter
Salt & pepper
1 tbsp. finely minced, fresh onion
1 med. clove garlic, finely minced
1/4 lb. fresh mushrooms, sliced
1/4 c. Grey Poupon Dijon mustard
1 c. heavy cream
Cooked wild rice

In large skillet, cook chicken in butter. Remove to heated platter and keep warm. To drippings in pan, add garlic, onion and mushrooms. Cook, stirring until onion is tender. Stir in mustard and heavy cream. Simmer, stirring until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.