Mustard Seasoned Chicken with Pasta

Ingredients:

500-600 grams of boneless chicken. This happens to be breast.
3 decilitres of cream. I tend to use bastardized cooking cream instead of regular but to each his own.
2 tablepoons flour.
2 decilitres of chicken broth.
2-3 tablespoons Dijon mustard
1 tablespoon soy
White peppar
Salt
Chives
Butter for frying.

..and of course a pasta of your choice. Tagliatelle is reccomended because it 'grips' sauce nicely.
Frying up the chicken and turning it into a sauce will take about 10 minutes, try to time your pasta to that.

Step 1:

Slice up your chicken and throw it in a pan with some decent heat and get it frying.

Step 2:

While the chicken is frying, mix in the flour with the cream, making sure to mix out any lumps of flour.

Step 3:

Also take a moment to add mustard, soy, a few shakes of peppar and a few pinches of salt to your chicken broth and mix it up.

Step 4:

Once your chicken is fried up just right, pour the broth mixture over the chicken and bring it to a boil.

Step 5:

Give the cream-and-flour mix a quick stir and add it to your pan. It's all starting to come together at this point.
Turn the heat down a notch and watch the whole thing boil for 5-6 minutes, stir softly every now and then

Step 6:

We're done! Add some chives to the sauce and give it a stir.

Step 7:

By now your pasta should be about ready, so serve up a helping and scoop up some delicious chicken.
The finished dish, served on tagliatelle.