4 boneless chicken breasts
2 tbsp. butter
Salt and pepper
1 clove garlic, finely minced
1/4 c. Dijon mustard
1 c. heavy cream
Rice, cooked

In large skillet, cook chicken in butter. Remove to platter, keep warm. To drippings in pan, add garlic. Cook, stirring in mustard and heavy cream. Simmer, stirring, until sauce is slightly thickened. Add chicken, turning to coat in sauce. Serve over rice. Serves 4.