2 lbs. chicken breasts
1/2 c. vermouth
1 tbsp. grainy mustard
1 tbsp. Dijon mustard
1 tsp. dry mustard
1 c. heavy cream
Dash of salt, pepper & paprika

Remove any skin or bones from chicken. Cut into bite size pieces. Sprinkle with salt, pepper and paprika. Saute chicken for 4 to 5 minutes. Add vermouth to pan juices; boil. Whisk in mustards and cream. Reduce heat until sauce coats a spoon (about 3 minutes). We often have this over rice or pasta.