Chicken Breasts in Mustard Cream Sauce Recipe

Place the chicken breasts in a large pot and cover with water. Bring to a boil over high heat; boil for 10 minutes. Remove pot from the heat and let chicken stand for 10 minutes. Remove with a slotted spoon and cool slightly. When cool enough to handle, remove the meat from the bones, taking care to remove the tendons and fat. Set aside until needed.
In a 12- or 15-inch skillet, combine the cream, garlic, mustard seeds, and thyme. Bring to a boil over high heat, stirring constantly since heavy cream cooked over high heat tends to boil over. Cook for 8 to 10 minutes or until the cream is almost thick enough to coat the back of a spoon.
Add the reserved chicken and the mustards and mix well. Cook for 2 to 3 minutes or until the sauce is thick and the chicken is hot all the way through. Season with salt and pepper and garnish with parsley or thyme sprigs. Serve immediately.