4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1/2 c whipping cream (you can use fat free half & half)
1/4 c dry white wine
1 t Dijon-style mustard
Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in not-stick sprayed 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.
Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
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