4 whole chicken breasts, boneless
Freshly ground pepper, salt
3 tbsp. butter
2 tbsp. finely chopped shallots
1/2 c. dry white wine
1 c. heavy cream
3 tbsp. whole grain mustard
3 tbsp. chopped chives (optional)

Split chicken breasts and sprinkle with salt and pepper. Heat butter in a large skillet and add the chicken breasts. Cook over medium-low heat for 3 to 4 minutes. Turn the pieces and continue cooking 7 to 8 minutes. Transfer pieces to a warm platter.

Add shallots to skillet and cook, stirring, about 30 seconds. Add wine and cook, stirring, about 1 minute. Add cream and cook down until reduced to about 3/4 cup. Stir in mustard. Return breasts to skillet. Turn chicken in sauce. Bring to a boil. Sprinkle with chives. Rice goes well with this dish.