1 tsp. garlic, minced
1 tsp. parsley, minced
4 boneless, skinless chicken fillets
4 tbsp. Dijon mustard
1 c. chicken broth
1/2 c. heavy cream

Coat chicken with mustard. Bring broth, parsley and garlic to boil in skillet; add chicken breasts and simmer 5 minutes. Turn breasts, cover, and simmer 3 to 5 minutes. Remove chicken to plate and keep warm.

Add cream to liquid in skillet and reduce to 3/4 cup. Pour sauce over chicken and serve with noodles or rice.