Chicken with Mustard Cream Sauce

I love this recipe for two reasons -- Juicy chicken and a cream sauce! Mmmm mmmm good. It's a no brainer recipe that can be produced on a whim. It doubles as a comforting meal for the family or as a twist on chicken for guests. My friend Kat sent me this recipe (Thanks Kat!). This is the second time I made it and my family asked me why I don't made it more! Here's the recipe... Hope you enjoy it as much as we do!

Chicken with Mustard Cream Sauce
Serves 4
Cook Time 30-45 minutes

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine (or substitute with chicken stock)
1/2 cup heavy cream
3 tablespoons Dijon mustard
salt and pepper

Place chicken breast under plastic wrap and flatten using mallet or rolling pin. Season breasts with salt and pepper. In heated skillet, add olive oil and butter. Add chicken and cook over medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Sauté quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breasts to pan and simmer gently until just heated through. I placed chicken on top of a bed of rice and spooned the sauce over-served with steamed broccoli alongside.

**Sidenote-My family really likes to pour a lot of the cream sauce over the top so I add a couple extra dollops of mustard and an extra 1/2 cup of heavy cream.