1 lb. boneless chicken breasts
4 tbsp. butter
Chopped parsley
Shallots
2 to 3 tbsp. Dijon mustard
1 c. heavy cream

Pound chicken breasts until thin and saute in butter. At end of cooking (until tender but not crisp), about 2 to 3 minutes each side, add chopped parsley and shallots. Add Dijon mustard and cream and stir until sauce is thick and creamy.