2 whole chicken breasts, halved, skinned and boned
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. unsalted butter
1 tbsp. peanut oil
2 tbsp. chopped shallots
1/4 lb. mushrooms, thinly sliced (approx. 1 c.)
1/3 c. white wine
1/2 c. heavy cream
2 tsp. Dijon mustard
1 tbsp. Pommery mustard (or country style Dijon)
2 tbsp. chopped parsley

Sprinkle chicken breasts with salt and pepper. Saute in butter and oil until lightly golden (about 5 minutes). Turn chicken and repeat. Cover pan and cook 4 minutes more to steam. Remove to warm platter. Pour fat into cup and return 2 tbsp. to pan.

Saute shallots 30 seconds, add mushrooms and cook until lightly golden (approximately 1 minute). Add wine and bring to high boil. Scrape browned bits from pan while cooking until syrupy (approximately 3 minutes). Add cream and cook until thickened (3 minutes). Add mustards and parsley. Pour over chicken.