Chicken with Creamy Mustard Sauce from Women's Day | Made some adjustments here: Had Joe pound the chicken to an even thickness, which made it more like cutlets. Swapped the 1.5 cups heavy cream and .5 cups water for 3/4 cup half & half. The sauce broke from the mustard (there was some juice in the Dijon I should've poured off) but it was still really tasty. Also pretty quick, which is great for nights when we're pressed for time. Served w/ steamed green beans and baked barley.