Chicken in Mustard Sauce

• 2 Chicken breasts - washed and dried
• 4 Shallots (or 1 small onion) peeled and finely chopped
• 2 tbsps Olive oil
• ½ cup dry white wine
• Salt and Pepper
• 1½ tsp dry mustard powder
• ½ cup single cream

1. In a large saucepan, gently fry the chopped onion in the oil until clear - try not to brown
2. Add the chicken breasts and seal on both sides
3. Season with a little salt and a brave twist of black pepper.
4. Sprinkle the mustard powder over the chicken and turn the mixture over to coat.
5. Add the wine and loosen any bits of onion that have stuck to the pan.
6. Cover the saucepan tightly and simmer very gently for about 20 minutes or until the wine has almost disappeared.
7. Add the cream and mix well over a low heat until thoroughly warm but not boiling.
8. Serve immediately with fresh vegetables.