Chicken Dijon

3 T butter

4 boneless, skinless chicken breasts, cut in half

2 T all-purpose flour

1 C broth

½ C half-and-half

2 T Dijon mustard

Cook chicken in butter over medium heat until cooked through and lightly browned, about 20 min.  Remove the chicken from the skillet and set aside to cool.

Stir flour into drippings and cook for 1 min.  Add the broth and half-and-half.  Stir and cook until the sauce thickens and bubbles.  Stir in the mustard.  Cool the sauce.  Pour chicken and sauce into 1-gallon freezer bag and freeze.

To serve, thaw the chicken.  Place chicken and sauce in skillet, cover, and heat 10 min.