4 (8 oz.) chicken breasts, boned & skinned
Salt & pepper to taste
4 tbsp. Dijon mustard
2 c. fresh white bread crumbs
1/4 c. clarified butter
2 c. heavy cream
2 tbsp. Dijon mustard

Season chicken breasts with salt and pepper. Brush top of breast with Dijon mustard. Dip into bread crumbs and refrigerate 1/2 hour. Pour clarified butter into hot saute pan. Place chicken breast into pan, crumb side down. Saute without moving breast, about four minutes. Turn breast over and sear 2 minutes. Place into 400 degree oven for 5 minutes. In a saucepan, bring heavy cream to a boil and whisk in remaining mustard. Reduce the sauce for 3 minutes and season to taste. Pour sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.