8 pieces of chicken (thighs are more juicy and tender than breast pieces)
2 tbsp oil
400-600ml thickened cream
4 heaped tablespoons seeded mustard
salt and pepper to taste
Heat oil in a frypan and saute chicken until cooked through. Remove and keep warm.
To the frypan, add cream and mustard and bring to boil. Leave boiling until sauce thickens, stirring occasionally. Keep an eye on sauce as it will split if overcooked.
Once sauce thick, return chicken to coat. Remove from heat. Serve with vegetables or spaghetti.