Bodfish Style Chicken Dijon

This Dijon cream sauce also goes well with roasted or grilled pork.

Ingredients:

10 ounces Half and half (half milk, half cream)
2 Tablespoons Dijon mustard (country-style)
1/4 cup Chicken broth
2 teaspoons Cornstarch, mixed with a little cool water
4 Chicken breasts, boneless, skinless

Preparation:

Add the half and half, mustard, and broth to a saucepan.

Slowly simmer for 30 minutes.

Whisk in the cornstarch/water mix.

Simmer for 5 minutes longer.

Bake or grill the chicken.

Serve it topped with the warm sauce.