Chicken Breast with Toasted Mustard Seed

Preheat oven to 500°.

In medium saucepan, bring cream to boil. Reduce and cook over low, stirring constantly, until thickened and reduced to 1 1/4 cups (about 10 minutes).

Remove from heat and whisk in mustard, 1/4 teaspoon salt and 1/2 teaspoon pepper. (Cream mixture can be made 4 hours ahead.

Whisk occasionally to prevent skin.)