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Serves 4


4 large chicken breasts
1 tbsp. all-purpose flour
1 tbsp. saltless butter, softened
1 cup half and half cream
1 tbsp. Dijon mustard
8 oz. Gruyere cheese, grated
1 tsp. salt
1 tsp. black pepper


Preheat oven to 350 F (180 C). Bake chicken breasts for 15 minutes in a tight fitting, ovenproof dish.

In a food processor, combine butter, flour, cream, salt, and black pepper. Put sauce in a pan. Heat until thickened, stirring continuously. Add Dijon mustard and cheese. Mix well until cheese has melted and sauce is smooth.

Remove chicken from oven. Pour sauce over chicken breasts. Bake in oven for another 15 minutes. Sauce should be bubbling and starting to go golden. Serve hot with seasonal vegetables and hot bread.