Chicken breasts, skinned and boned, amount to how many you're cooking for
1 jar Dijon mustard
Flour
3 tbsp. butter
1 c. of heavy cream

Salt and pepper chicken. Spread Dijon mustard on both sides of breasts. Put flour on wax paper or in shallow dish, coat both sides of chicken with flour. Melt butter in skillet over moderately high heat. Brown breasts in butter on both sides. Remove to warm platter.

Pour cream into skillet and boil rapidly for 2 minutes. Remove from heat and stir in more mustard and seasonings to taste. Return chicken to skillet, reheat briefly, basting with the sauce.