Chicken Breasts in Mustard Sauce

Serves 6

1-1/2 lbs. chicken breasts
2/3 cup flour
1/3 cup cream
2 tbs. Dijon mustard
2 tbs. extra virgin olive oil
1/2 glass white wine
salt and pepper to taste


Preparation

1. Rinse the chicken breasts and slice them thinly. Put them on a cutting board, season with salt and pepper and then dredge in flour. 
2. Cook the chicken cutlets in a skillet in the olive oil for 3 minutes on each side. Add the white wine and let it evaporate.
3. Spread the mustard over the chicken and let cook for 2 minutes more. Turn the cutlets, add the cream, a pinch of salt if needed and then turn them over again.
4. Serve immediately before the sauce thickens.