4 chicken breasts, boned
4 tbsp. butter
1/2 c. dry white wine
1 c. heavy cream
3 tbsp. Grey Poupon Mustard

1. Sprinkle chicken with salt and pepper. In skillet saute chicken in butter for 5 to 6 minutes each side or until cooked through.

2. Transfer chicken to plate, keep warm.

3. Add to pan 1/2 cup wine and reduce heat for a few minutes.

4. Add cream. Bring to boil stirring constantly until thickens.

5. Whisk in 3 tablespoons mustard. Return chicken to pan. Heat through. Serve with rice pilaf. Serves 4.