2 skinless, boneless chicken breasts, split (4 filets)
2 tbsp. butter
Salt & pepper
1 med. clove garlic, finely minced
1 tbsp. finely minced fresh onion
1/4 lb. fresh mushrooms, sliced
1/4 c. Grey Poupon mustard
1 c. heavy cream
Cooked wild rice

In large skillet, cook chicken in butter. Remove to heated platter. Keep warm. Top drippings in pan add garlic, onion and mushrooms. Cook, stirring until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.