So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I slightly under-cooked the chicken and then held it in the oven at 300 degrees F while I made the sauce. When it was time to plate the chicken was cooked through and juicy. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!