Chicken with Mustard Cream Sauce

6 to 8 chicken cutlets

2 tablespoons butter

1/4 cup white wine

2/3 cup chicken broth

1/2 cup whipping cream

4 tablespoons honey Dijon mustard

Melt butter in large saute pan. Brown chicken cutlets on both sides until cooked through. Remove chicken to plate. Add wine to pan to deglaze. Stir to release brown bits from pan. Cook long enough to reduce the wine slightly. Add the chicken broth, cream and mustard. Boil until sauce thicken, about 2 minutes. Salt and pepper to taste. Serve sauce over chicken. Garnish with parsley or fresh or dried tarragon. Serves 4.