2 1/2 to 3 lb. boneless chicken (skinless)
1/3 c. mustard (Dijon or Romney-style)
ground black pepper to taste
1/3 c. dry white wine
1/2 c. heavy cream
salt to taste

Coat the chicken with mustard and set in a bowl to marinate at room temperature for 2 hours. Preheat oven to 350°F.

Arrange chicken in a flameproof baking dish. Scrape out any mustard remaining in the bowl and spread it evenly over chicken. Season lightly with pepper and pour the wine over chicken. Set dish in oven basting occasionally for 30 to 40 minutes or until chicken is done. Scrape the mustard off the chicken and put back into the baking dish. Transfer chicken pieces to serving platter; cover and keep warm.

Skim as much fat as possible for cooking juices and set the baking dish over medium heat; whisk in heavy cream over low heat. Simmer the sauce for 5 to 10 minutes or reduced by about one-third. Season lightly to taste and spoon over chicken.