4 chicken breasts, skinned & boned
3 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/2 c. light cream
2 tbsp. Dijon mustard
2 tbsp. fresh parsley

Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned. Remove chicken. Stir flour into drippings and cook 1 minute. Add chicken broth and light cream. Stir until sauce bubbles and thickens. Stir in mustard. Return chicken to skillet and cook 1/2 hour. Watch so sauce doesn't get too thick.