I'm not a huge mustard fan and I even enjoyed this!
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 medium tart cooking apple (Granny Smith) cut into wedges
1/2 cup whipping cream
2 tablespoons Dijon-style mustard
Butterfly cut each chicken breast. Sprinkle both sides with salt and black pepper.
In a large skillet melt 1 tablespoon of the butter over medium-high heat. Add two of the chicken breasts; cook for 4-6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet, cover to keep warm; repeat with remaining chicken.
Melt remaining 1 tablespoon butter in skillet. Add apple; cook and stir about 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and slightly thickened. Season to taste with additional salt and pepper. Serve sauce and apples over chicken.