What's for dinner: Creamy Dijon Chicken

4 Chicken breasts (pounded to equal thickness)

Mushrooms

1/2 cup heavy cream

1/2 cup sour cream

1 tbsp dijon mustard

Saute mushrooms in pan. Meanwhile, mix creams and mustard in bowl. Remove mushrooms from pan with slotted spoon and place in cream sauce. Saute chicken breasts in fat of your choice (butter, olive oil, chicken broth) for eight minutes on each side until no longer pink. Place mushrooms on chicken and add cream mixture. Cook over medium heat to heat through and for desired consistancy. Serve over sticky rice or noodles. Tonight I served with baked potatoes as I love sour cream on my potatoes. Enjoy.