Pound the chicken breats between 2 sheets of wax paper to a thickeness of about 1/4 inch. Season with salt and pepper. Spread both sides of the breats with 2 T. of the mustard. Put the flour in a shallow dish or on a sheet of wax paper, and press the breasts into the flour, coating them on both sides. Shake off excess flour. Melt the butter in a heavy 9- or 10-inch skillet over moderately high heat. Brown the breasts in the butter about 3 minutes.on each side. If the breasts haven't started to brown after the first 2 minutes, turn up the heat. Remove the breasts to a warm platter. Pour the cream into the skillet and boil rapidly about 2 minutes, scraping up any brown bits stuck to the skillet. Remove the skillet from the heat and stir in the remaining mustard. Taste, and add more salt and mustard to the sauce if you like. Return the chicken to the skillet and reheat briefly, basting with the sauce.
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