4-6 boneless, skinless chicken breasts
Flour
Salt & pepper
1 pt. heavy cream
4 tbsp. butter
2 tbsp. Dijon mustard

Dredge chicken in flour, salt and pepper. Shake off excess. Melt butter in heavy frying pan on medium. Cook chicken until brown. Turn heat down and cover; continue to cook until chicken is done, remove from pan. Keep warm. In frying pan, add heavy cream to pan drippings. Stir in Dijon mustard. Cook until slightly reduced and bubbly. Pour sauce over chicken. Serve with chicken on top of rice.