Sautéed Chicken in Mushroom Cream Sauce

4 boneless/skinless chicken breasts
1/4 t salt/pepper
2 T olive oil
1/4 cup chicken broth
1/2 cup heavy cream
2 T Dijon mustard
1 t parsley
1. Sprinkle 4 chicken breasts with 1/4 t salt/pepper. In a large skillet, heat 2 T olive oil over medium-high heat. Add chicken; sauté until cooked through, 10-12 minutes - turning once. Transfer to a plate; keep warm. 2. Pour 1/4 cup chicken broth into hot skillet; cook, stirring until reduced by half, about 1 minute. Wisk in 1/2 cup heavy cream, 2 T Dijon mustard, and 1 t parsley. Cook, whisking, until thickened - about 2 minutes.
3. Pour any accumulated chicken juices into sauce and add chicken to sauce and simmer a few minutes.

Coleman Recipe Book 2006,
Submitted by Nana