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You need boneless skinless chicken breasts.
Prepare (to taste) celery salt and pepper.
Prepare sesame seeds.
Provide frozen peas.
You need cooking cream.
Provide Dijon mustard.
Provide herbes de Provence.

Season chicken with celery salt, sesame seeds and pepper on both sides. Heat an oiled pan over medium high heat. Cook the chicken for 5 min on each side or until cooked through and golden brown, depending on the thickness.
Meanwhile, cook peas in salted boiling water for 8-10 min or until tender. Set aside.
Make the sauce: pour cream and mustard in a saucepan over medium heat. Cook the sauce down until it's thick enough to coat the back of a spoon. Then, season with herbes de Provence.

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