Chicken cutlets or breasts
mustard: at least 1, up to 3, dijon, honey, grainy, dusseldorf, whatever you like.
salt & pepper
heavy cream- for sauce
1. Preheat oven to 400 degrees
2. In a lipped baking dish, cover chicken with mustard. Pour white wine around chicken, and salt and pepper.
3. Bake 30-40 minutes
4. When chicken is done, carefully pour juices and mustard into saucepan. Put chicken back in oven to stay warm. Pour some heavy cream into mixture, and a little more wine. Reduce over medium heat, salt and pepper. You will know it's good to go when it turns a darker color, and by the smell. You should be able to smell the wine cooking through the cream.
Serve the chicken and pour the sauce on top.
*goes great with wilted spinach or bok choy, and a sweet potato.