2 whole chicken breasts, boned, skinned, halved with salt, white pepper and ground nutmeg
1 1/2 tbsp. butter
1/4 c. finely chopped onion
1/3 lb. sliced mushrooms
1/4 c. chopped parsley
1/4 tsp. dried basil leaves
1/3 c. dry sherry
1 tsp. Dijon mustard
1 med. tomato, peeled, seeded, chopped
1/2 c. whipping cream

Brown seasoned chicken breasts lightly in heated butter in large fry pan. When you turn them to brown, add onions and mushrooms around edges. Sprinkle chicken with parsley and basil. Pour in sherry.

Bring to a boil and cover. Reduce heat and simmer just until thick part of chicken is white - about 20 minutes. Transfer chicken to a serving dish and keep warm.

Smoothly stir mustard into liquid in pan. Add tomato and cream. Bring to a boil. Cook, stirring occasionally, until liquid is shiny, reduced and slightly thickened. Add salt if needed. Pour sauce over chicken. Serve with rice and a green vegetable.