4 whole skinless, boneless chicken breasts, about 2 1/2 pounds total
Salt to taste, if desired
Freshly ground pepper to taste
3 tbsp. butter
2 tbsp. finely chopped shallots
1/2 c. dry white wine
1 c. heavy cream
3 tbsp. imported mustard, preferably whole grain mustard such as Pommery
Moutarde de Meaux
3 tbsp. finely chopped chives, optional

Split the chicken breasts in half lengthwise. Cut away and discard any cartiliage and connecting tissues. Sprinkle the breasts with salt and pepper.

Heat the butter in a large, heavy skillet and add the breasts in one layer. Cook over moderately low heat three or four minutes or until lightly browned. Turn the pieces and continue cooking seven to eight minutes.

Transfer the pieces to a warm platter. Add the shallots to the skillet and cook, stirring, about 30 seconds. Add the wine and cook, stirring, about one minutes. Add the cream and cook down until reduced to about three quarters cup. Stir in the mustard; return the breast halves to the skillet and turn them in the sauce. Bring to a boil. Sprinkle with chives and serve. Rice goes well with this dish. Yield: 4 servings.