4 boneless, skinless chicken breasts
1 TBS. fresh herbs (thyme or rosemary are nice)
¼ tsp. salt
¼ tsp. pepper
2 TBS. whole grain Dijon mustard
½ c. white wine (or lemon juice)
½ c. whipping cream
Sprinkle chicken breasts with herbs, salt and pepper. Sauté the chicken in medium non-stick pan until golden. While still on heat, spread mustard over chicken. Splash with white wine, add cream. Let breasts continue to sauté until done, approximately 5 minutes. DO NOT OVERCOOK.
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