2 skinless, boneless chicken breasts, split (4 filets)
2 tbsp. butter
Salt & pepper
1 med. clove garlic, finely minced
1 tbsp. finely minced fresh onion
1/4 lb. fresh mushrooms, sliced (or 1 can)
1/4 c. Dijon mustard
1 c. heavy cream

In large skillet, cook chicken in butter. Remove to heated platter. Keep warm. To drippings in pan, add garlic, onion, and mushrooms. Cook, stirring until onion is tender. Stir in mustard and heavy cream. Simmer, stirring until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice.