Chicken In Mustard Cream Sauce

• 4 skinned, boned chicken breast halves
• 1/8 tsp. pepper
• 1 Tbsp. Dijon mustard
• 2 Tbsp. olive oil
• 1/4 c. whipping cream
• 1/4 c. Chablis or other dry white wine
• 2 tsp. Dijon mustard
• 1 tsp. green peppercorns in vinegar

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Sprinkle with pepper and spread one side of chicken breasts evenly with 1 tablespoon mustard.
3. Cook chicken in oil in a large skillet over medium heat, 10 minutes, turning frequently.
4. Remove from skillet and keep warm.
5. Combine whipping cream and remaining ingredients in skillet.
6. Bring to a boil and cook until mixture thickens.
7. Spoon sauce over the chicken.
8. Serves 4.

pepper, mustard, olive oil, whipping cream, chablis, mustard, green peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602829 (may not work)