Which is to say, Chicken in a old-style mustard cream sauce. Delicious if a bit on the heavy side. The mustard really is the star here and cannot be substituted for any other kind. It’s delicious anyways and worth tracking down.
I serve it with jasmine rice, because I adore the combination between the rice and the sauce. A more traditional pairing would be mashed potatoes.
2. In a large skillet, heat a dollop of butter with a drop of olive oil. Color both sides of the chicken breast. Add a bit of white eine over both and wait until the wine has mostly evaporated.
4. Add the cream and mustard, to taste (I add a good 3 heaping teaspoons). Salt and pepper to taste.