Chicken in Herb Mustard Cream Sauce

We often demonstrate this recipe at the Mustard Museum and everyone swoons when tasting the sauce. It also works well with steak, especially if you use a green peppercorn mustard.

Sauté the chicken breast halves in a little olive oil. Cook until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume. Off the heat, stir in the mustard and spoon over the chicken. Serves 2.