1. sprinkle chicken breasts with salt and pepper

2. in saute pan over medium-high heat, melt 4 TB of the butter

3. Saute for 3-5 mins each side (do not overcook)

4. Transfer to heated platter and keep warm

5. remove excess fat from pan

6. Over medium heat, saute shallots briefly

7. add the wine, cream, and stock and bring to a boil

8. reduce the heat to medium-low and cook until the sauce has thickened

9. whisk the mustard, combining well

10. Whisk the remaining 2 TB butter one at a time

11. Return chicken to the sauce and heat through.