I can't take credit for this recipe, but trust me, it's awesome whether you go for the full fat cream version, or the healthier alternative.
4 boneless, skinless chicken breasts
1/2 c dry white wine
1 T chicken stock
1/2 c non-fat half and half (you could use real cream, but this tastes just as good as is better for you!)
2 T/to taste Dijon mustard
In a skillet with a lid, saute chicken until it browns.
Add white wine and chicken stock. Cover and simmer for 10 minutes.
Spread mustard on the chicken, add cream to pan. Simmer until sauce is reduced.
Serve warm. I particularly like this with a fancy green salad. Yum!
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