In the 1970s, you’d find lots of recipes for “Chicken Dijonnaise,” when Grey Poupon became widely available in grocery stores. But Carla doesn’t like mustard much, and definitely doesn’t like Dijon mustards, so once she tried making this with the one mustard she does like: Woeber’s Sweet and Spicy. It turned out beautifully, which makes us suspect you can probably use any kind of fancy mustard you like and it will turn out just fine.

• 4 skinless, boneless chicken breasts
• ¼ cup flour
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 tablespoons green onions, chopped
• ⅓ cup heavy cream
• 3 tablespoons dry white wine or chicken broth
• 2 tablespoons Dijon mustard or Woeber’s Sweet and Spicy Mustard

Place each chicken breast between two pieces of plastic wrap; pound to ¼ -inch thickness. In shallow dish, combine flour and pepper, and dredge chicken in flour.

In large skillet, melt butter; add chicken and cook for about 3-4 minutes on each side or until it reaches 165 degrees Fahrenheit. Transfer chicken to serving plate and keep warm, Add green onions to skillet; cook and stir until tender. Stir in cream, wine, and mustard. Cook and stir funtil mixture is smooth and slightly thickened – it shouldn’t take more than a couple of minutes. Spoon sauce over chicken and serve immediately.