4 chicken breasts
3 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. light cream
2 tbsp. Dijon mustard

Melt butter in skillet and cook chicken in it until lightly browned, 15-20 minutes. Remove chicken; stir in flour and cook for 1 minute. Add broth, cream, and mustard; stir and cook until sauce thickens. Return chicken to skillet; cover and simmer 10 minutes.

Great served with new boiled potatoes and freshly steamed broccoli.