Prepare a marinade of 1/2 cup white wine, the mustard and a little bit of all the spices. Leave the chicken in it for 1 hour. Then heat oil in a deep saucepan, roll the meat in flour and fry it evenly on both sides.
Once the chicken fillets are almost done, add the remaining wine and cream. Add some more spices to taste and stir. As soon as the sauce begins to thicken, add the sliced processed cheese.
Stir until it melts a bit and remove it from the heat. If you want to make the cream sauce darker, add a few tablespoons of soya sauce.