• 4 small 6-ounce skinless- boneless chicken breasts;
• Salt and Pepper;
• 2 egg whites (about 4 tablespoons);
• 4 tablespoons of cornstarch;
• 2 tablespoons of Dijon mustard;
• 2 tablespoons of whole-grain Dijon mustard;
• 1 teaspoon of dried mustard;
• 1 tablespoon of grated horseradish;
• ½ cup crème fraiche;
• 1 cup of chicken broth;
• 3 tablespoons of melted butter or vegetable oil;
• 1 teaspoon of roughly chopped thyme leaves; and
• 2 tablespoons of snipped chives.

Trim the chicken breast to a uniform size, shape and thickness; they should be about ½ inch thick. (If using larger breast, slice them into ½ inch thick cutlets). Season the chicken generously on both sides with salt and pepper.

Velvet the chicken: In a medium size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breast and coat well with the cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated). Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraiche and set aside.

Put butter or oil in a skillet over medium heat. Lay chicken breast in the pan and sauté very lightly for 30 seconds a side without browning. Remove breast and blot on paper towels. Discard the remaining oil and wipe pan. Return the skillet to stove and add mustard and crème fraiche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breast and simmer for 1 minute, then turn breast over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. Transfer breast to a warm platter. Bring sauce to a boil, add chopped thyme and reduce heat until slightly thicken. Spoon sauce over breast, sprinkle with chives and serve.