4 oz Dijon mustard
2 oz cup water
4 oz heavy cream
2 oz olive oil
1 teaspoons sugar
2 oz chopped fresh basil
4 boneless chicken breasts
2 oz virgin olive oil (for cooking chicken)
Mix together all the ingredients for the sauce.
Warm oil over medium heat in separate pan from sauce and saute the chicken. Serve chicken topped with tablespoon of sauce.
Serves 4 as a main course.