3 tbsp. butter
4 chicken breasts, split & skinned
2 tbsp. flour
1 c. chicken broth
1/2 c. light cream
2 tbsp. Dijon mustard

Melt butter in large skillet. Add chicken breast and cook until done and lightly browned (20 minutes). Remove chicken to warm platter. Stir in flour to drippings in the skillet for about 1 minute. Add chicken broth and cream. Stir and cook until thick and bubbly. Stir in the Dijon mustard. Return the chicken to skillet and heat for 10 minutes.