This is yummy:

season your bonless breasts with salt and pepper. fry in oil and butter.( You need the butter for taste). Till done. You can cut the cooking time down if you flatten the chicken before frying. Remove the chix and in the same pan add your dijon mustard combining the pan juices and the mustard. Add heavy cream and reduce till desired consisitency. You should reduce on high heat occasionly stiring. Stirring will let you see the consistency because it can reduce to much in a short amount of time. If this happpens just add a touch more cream. Take off the heat and add chix to pan. Coat the chix and serve. very good.