4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style prepared mustard

1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
2. Preheat oven to 150 degrees F (65 degrees C).
3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!

Makes 4 servings. Amount per serving:
Calories 277
Protein 29.6g
Total Fat 14.8g
Sodium 617mg
Cholesterol 103mg
Carbohydrates 5.4g
Fiber 0.2g