4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons chopped green onion (1)
1/3 cup whipping cream
3 tablespoons chicken broth
3 tablespoons Dijon-style mustard
Fresh thyme (optional)
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, chicken stock, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.