2 whole chicken breasts (4 halves), skinned and boned
1/2 tsp. salt (optional)
1/4 tsp. black pepper
3 tbsp. Dijon mustard
1/2 c. all-purpose flour
3 tbsp. butter
1 c. heavy cream or Half and Half

Pound the chicken breasts between 2 sheets of wax paper to a thickness of about 1/4 inch. Season with salt and pepper. Spread both sides of breasts in the mustard. Put flour in a shallow dish and press the breasts into the flour coating them on both sides. Shake off excess flour.

Melt butter in skillet over moderately high heat. Brown breasts about 3 minutes per side. Remove to a warm platter. Pour the cream into skillet and scrape up brown bits stuck to side. Remove from heat and stir in remaining tablespoon of mustard (or to taste). Return chicken to skillet and reheat briefly with sauce. Serve with green peas.