4 skinned, boned chicken breast halves
1/8 tsp. pepper
1 tbsp. Dijon mustard
2 tbsp. olive oil
1/4 c. whipping cream
1/4 c. Chablis wine
2 tsp. Dijon mustard
1 tsp. green peppercorns in 1 tsp. vinegar

Place chicken breasts between two sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with pepper and spread one side of chicken breasts evenly with 1 tablespoon mustard. Cook chicken in oil in a large skillet over medium heat, for 10 minutes, turning frequently. Remove from skillet and keep warm.

Combine whipping cream and remaining ingredients in skillet. Bring to a boil, and cook until mixture thickens. Spoon over chicken. Yields four servings.