Supreme Mustard Chicken

• 4 whole skinless, boneless chicken breasts (approximately 2 1/2 lb.)
• 3 Tbsp. butter
• 2 Tbsp. finely chopped shallots (or substitute onions)
• 1/2 c. dry white wine
• 1 c. heavy cream
• 3 Tbsp. Grey Poupon mustard
• 3 Tbsp. finely chopped chives (optional)
• freshly ground pepper
• salt

1. Split breasts in half lengthwise.
2. Cut away and discard any cartilage.
3. Sprinkle with salt and pepper.
4. Heat butter in large heavy skillet and add breasts in one layer.
5. Cook over moderately low heat 3 to 4 minutes until lightly browned.
6. Turn and cook 7 to 8 minutes.
7. Transfer chicken to warm platter.
8. Add shallots and cook, stirring about 30 seconds.
9. Add wine and cook 1 minute. Add cream and cook down until reduced to about 3/4 cup.
10. Stir in mustard.
11. Return breasts to skillet and turn them in the sauce. Bring to a boil.
12. Sprinkle with chives and serve.
13. Rice goes well with this dish.

skinless, butter, shallots, white wine, heavy cream, mustard, chives, freshly ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372493 (may not work)