4 chicken breasts, split, skinned, deboned
3 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. cream or milk
2 tbsp. Dijon mustard
Parsley & tomato wedges

Brown chicken in butter, cook until done. Remove from pan. Stir flour into drippings, add broth and milk. Cook until thick. Add mustard, then chicken. Reheat. Garnish with parsley and tomato wedges. Serve over rice. (Sauce recipe may be doubled if you like more sauce, especially when served over rice.)