4 (6 oz.) chicken breasts (skin removed)
Salt and pepper
Flour
1 egg, beaten
4 oz. bread crumbs
Butter for frying

MUSTARD CREAM SAUCE:

3 c. heavy cream
1 c. white wine
2 oz. Dijon mustard

Flatten chicken breasts, sprinkle with salt and pepper. Place chicken in flour, eggs and then cover with bread crumbs. Fry in butter until golden brown. Serve with mustard sauce. Serves 4.

Mustard Sauce: Combine cream, white wine and mustard in a saucepan. Simmer for 30 minutes or until reduced to one-fourth original volume.