2 boned and skinned chicken breasts
1/2 tsp. salt
1/2 c. milk
1 sm. pkg. chicken bouillon dissolved in 1/2 c. hot water
1 tsp. cornstarch
1 tsp. Dijon mustard

Slowly cook chicken breasts in fry pan in 2 tablespoons cooking oil. (Cooking time will depend on size of chicken.) Remove from pan and drain. Mix the remaining ingredients in small bowl while chicken is cooking. Cook sauce in fry pan until slightly thickened. Add chicken. Cover and cook for several more minutes until thoroughly heated. Spoon sauce over chicken when serving.