Gourmet Scallopini in Mustard Sauce

Heat oil and margarine over moderately high heat in 12-inch skillet or 2 smaller ones.

While skillet heats, put breasts in plastic bag and pound 1/4 to 1/2-inch thick with rolling pin. Sprinkle chicken with salt and pepper; then dredge in flour.

Add to skillet and cook about 4 minutes on each side until golden brown.

Transfer chicken to heated platter and cover with foil to keep warm.

Drain any fat that remains into one of the skillets. Add broth, sherry and mustard to that skillet.

Scrape brown bits from bottom of skillet to blend with sauce.

Add light cream and simmer 2 to 3 minutes, stirring constantly, until mixture thickens slightly.

Pour sauce over chicken and serve hot.

Yields 4 servings.