1 1/2 lb. boneless chicken breasts
2 tbsp. flour
1 c. chicken broth
3/4 c. lite cream
3 tbsp. Grey Poupon or Dijon mustard

Saute chicken until brown. Remove from pan. To drippings, add flour, broth, cream and mustard. Stir and cook until bubbly. Add chicken (cut up). Spoon sauce over chicken. Cover and simmer 10 minutes. Serve over linguine.