3 tbsp. butter
4 chicken breasts, split, skinned and boned
2 tbsp. flour
1 c. chicken broth
1/2 c. light cream
2 tbsp. Dijon mustard
2 tomatoes, cut in wedges
2 tbsp. minced fresh flat parsley

Melt butter in large skillet. Add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm platter.

Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken broth and light cream. Stir and cook until the sauce thickens and bubbles. Stir in the mustard.

Return the chicken to skillet. Cover and heat for 10 minutes. Garnish with tomatoes and parsley. Makes 4 servings.