4 boneless, skinless chicken breasts
3 tbsp. Dijon mustard
1-2 tbsp. minced parsley
1 tsp. minced garlic
1 c. chicken broth
1/2 c. whipping cream

Coat both sides of chicken breasts with mustard. In small bowl mix parsley and garlic. In 10-inch skillet place chicken broth and half of the parsley mixture. Using tongs, add chicken and top with remaining parsley mixture. Over medium heat, bring to boil; reduce heat to low, cover and simmer for 5 minutes.

Turn chicken over. Cover and cook 3-5 minutes longer or until no longer pink in the thickest part. Remove chicken to a heated platter; cover and keep warm.

Stir cream into liquid in skillet. Increase heat to medium-high. Cook and stir until reduced to about 3/4 cup. Spoon over chicken and serve. Good with rice or noodles and broccoli topped with toasted slivered almonds. Serves 4.