4-6 boneless chicken breasts
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1/4 c. white wine

MUSTARD SAUCE:

1 1/2 tbsp. flour
1 c. light cream or milk
2 tbsp. Dijon mustard

1. Mix 2 tablespoons flour, salt and pepper; use to coat chicken.

2. In hot butter in a large skillet, brown chicken well on both sides.

3. Add wine, simmer, covered until chicken is cooked, about 20 minutes. Remove chicken to serving plate.

4. Make Mustard Sauce: Stir flour into drippings in skillet. Stir in cream (milk) and mustard. Boil, stirring for 1 minute.

5. Pour sauce over chicken and serve.