4 whole boned chicken breasts, flattened
2 tbsp. Dijon mustard
2 tbsp. mayonnaise
1/2 c. Italian seasoned bread crumbs
2 tbsp. butter, melted
2 tbsp. oil

Pound chicken breasts to flatten. Mix mustard and mayonnaise, spread on chicken pieces, dredge in bread crumbs. Heat oil and butter in frying pan and saute until cooked, about 10 minutes each side. Serve with mustard cream sauce.

MUSTARD CREAM SAUCE:

1/2 can mushroom soup
1 cube chicken bouillon
1 tbsp. Dijon mustard
1/4 c. dry white wine
1 tbsp. chopped shallots or onions
1 bay leaf
1/4 tsp. ground thyme
1/4 tsp. black pepper
1/4 c. heavy cream

In saucepan combine all ingredients except cream. Over low heat, simmer about 10 minutes. Remove from heat and add cream. Mix and serve over chicken breasts. Serves 4.