4-6 boneless chicken breast halves
1/2 tsp. salt
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 chicken breasts between 2 sheets of waxed paper to a thickness of about 1/4 inch. Season with salt and pepper. Spread both sides of breasts with 2 tablespoons of the mustard. Put the flour in a shallow dish and press the breasts into the flour, coating on both sides. Shake off excess.

Melt butter in a heavy skillet over moderately high heat. Brown breasts in butter about 3 minutes on each side (if the breasts have not started to brown after the first 2 minutes, turn up the heat). Remove chicken to a warm platter.

Pour the cream into the skillet and boil rapidly about 2 minutes, scraping up any brown bits stuck to the skillet. Remove from heat and stir in the remaining tablespoon of mustard. Taste and add more salt or mustard to the sauce if you like. Return chicken to skillet and reheat, basting with the sauce. Serve.