6 tbsp. butter
8 chicken breasts
4 tbsp. flour
1 pt. chicken broth
1 c. light cream
4 tbsp. Dijon mustard
4 tomatoes, cut in wedges
4 tbsp. chopped fresh parsley

FOR 16 PEOPLE:

3/4 c. butter
16 chicken breasts
8 tbsp. flour
1 qt. chicken broth
1 pt. light cream
8 tbsp. Dijon mustard
8 tomatoes, cut in wedges
8 tbsp. chopped fresh parsley

FOR 32 PEOPLE:

1 1/2 c. butter
32 chicken breasts
32 tbsp. flour
2 qt. chicken broth
1 qt. light cream
1 c. Dijon mustard
16 tomatoes, cut in wedges
1 c. chopped fresh parsley

FOR 64 PEOPLE:

3 c. butter
64 chicken breasts
2 c. flour
1 gal. chicken broth
2 qt. light cream
1 pt. Dijon mustard
32 tomatoes, cut in wedges
2 c. chopped fresh parsley

Melt butter; add chicken breasts. Cook until done and lightly brown, about 20 minutes. Remove chicken. Stir in flour; add broth and light cream. Stir and cook until sauce thickens; stir in mustard. Return chicken; cover and heat 10 minutes. Garnish with tomato wedges and parsley.