Enough pork chops, chicken, hamburgers or sausages to serve 4
1 tbsp. each butter and oil
1/4 c. Dijon-style mustard
1 c. chicken broth
1/4 c. dry sherry
1/2 c. light cream

Slowly saute the meat in butter and oil until it is brown and completely done. Season to taste. If fat remains in the pan, drain it off. Add chicken broth and mustard; whisk up the brown bits at the bottom of the pan. Simmer until mixture is reduced by half.

Combine cream and sherry in the skillet; whisk briskly until ingredients are combined. Continue to simmer until the sauce has thickened, 2 or 3 minutes. Pour over the meat and serve. Serves 4.