1 tbsp. vegetable oil
1 tbsp. butter
2 chicken breasts fillets (skinned)
Salt & pepper
1/2 c. flour
1/2 c. chicken broth
1/4 c. dry sherry wine
1-2 tbsp. Dijon mustard
1/4 c. cream

Heat oil and butter over medium high heat in skillet. Coat strips of chicken with flour, salt and pepper. Add to skillet and cook until golden brown. Transfer to heated platter and keep warm. Add broth, sherry and mustard to skillet, scraping brown bits from the bottom to blend with the sauce. Add light cream and simmer 2-3 minutes until mixture thickens slightly. Pour sauce over chicken and serve.