The following recipe I got from a Jewel leaflet of chicken recipes. (Jewel is one of the major foodstores in the midwest.) It is absolutely fantastic. :)

(4 servings)

4 whole boneless skinless chicken breast and thigh portions
3 tablespoons unsalted butter
2 tablespoons flour
1 cup chicken broth
1/2 cup half & half
2 tablespoons Dijon mustard
Cooked rice
Cut chicken into 1 inch pieces. Melt butter in skillet, add
chicken and cook for approximately 20 minutes - until tender
and lightly browned. Remove chicken from skillet. Over medium
heat stir flour into the drippings, add broth and half & half.
Stir until thick and bubbly. Add mustard and mix well. Return
chicken to sauce, cover and cook over low heat for 10 minutes.
For less fat and fewer calories use lowfat milk instead of
half & half, and substitute margerine for butter.

Serve over cooked hot rice.