Dijon Chicken

4 chicken breasts
1 cup chicken broth
1 cup milk (1%, 2%, skim, whatever you have, we generally have 1%)
4 Tbsp + dijon mustard (the real dijon, not the grainy or the combo)
Flour and water combo (generally 2 Tbsp flour and 2 Tbsp water, whatever make a slurry) or Wondra

1.  Sprinkle chicken breast with pepper.  Brown and cook through in a large skillet until done (olive oil or butter works fine).  Remove from pan.
2.  Add chicken broth and milk and cook until bubbly, scraping up any brown bits, about 5 minutes.
3.  Add some of the flour/water mixture (or Wondra) to thicken a bit.  Add additional as needed.  Cook an additional 5 minutes.
4.  Add dijon mustard and melt into broth mixture.  Return chicken to pan and simmer 10 minutes.
5.  Serve with crusty bread to soak up dijon sauce.