1 tablespoon olive oil

1 clove garlic -- crushed

4 skinless boneless chicken breast halves -- cut in 1"

strips 1 cup light cream

1 tablespoon all-purpose flour

1 tablespoon coarse mustard

salt and pepper -- to taste parsley -- for garnish

1.) Heat the oil in a skillet, add the garlic, and cook, stirring, for 1-2 minutes. Add the chicken strips, then lower the heat and cook, stirring frequently, for 10 minutes. 2.) With a slotted spoon, lift the chicken strips out of the skillet and keep them warm. 3.) In a small bowl, mix a little of the cream with the flour to make a smooth paste and set aside. 4.) Pour the remaining cream into the pan and stir to mix with the cooking juices. Bring to a boil, stir in the cream and flour mixture, the lower the eat and cook for 2 minutes, stirring constantly until the sauce has thickened. Sitr in the mustard and heat through gently, then add salt and pepper to taste. 5.) Return the chicken to the pan, coat with the sauce, and reheat gently. Serve immediately, garnished with parsley sprigs.