4 boneless, skinned chicken breasts
5 tbsp. butter
2 tbsp. flour
3 tbsp. champagne mustard (or Dijon mustard)
1 to 1 1/2 c. chicken broth
3/4 c. light cream (half & half)
Salt & pepper to taste

Season chicken breasts with salt and pepper. Melt the butter in a large frying pan and saute the chicken breasts 6 to 8 minutes until lightly browned. Remove the chicken breasts from frying pan and lower the heat. Stir flour into the drippings. Slowly add the chicken broth and continue to stir, making a smooth sauce. Slowly add the light cream, continuing to stir. Add mustard and cook until sauce bubbles. Return chicken to the pan and spoon sauce over each piece. Cover and simmer 10 minutes. Serve over rice. Serves 8.