2 boneless chicken breasts, skinned and split
2 tbsp. butter
Salt and pepper to taste
1 clove garlic, minced
1 tbsp. fresh onion, minced
1/4 lb. fresh mushrooms, sliced
1/4 c. dijon mustard
1 c. heavy cream

In large skillet, cook chicken in butter over medium heat 15 to 20 minutes until tender. Sprinkle chicken with salt and pepper. Remove chicken to heated platter; keep warm. Add garlic, onion, and mushrooms to drippings in pan. Cook, stirring until onion is tender. Stir in mustard and cream. Simmer, stirring until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.