Chicken with Mustard Sauce

Directions

1. Preheat oven to 400ºF. 

2. Trim chicken and sprinkle both sides with salt and pepper. 

3. Add oil to a large oven-safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Flip each piece over and cook for another 3-4 minutes.

4. Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat. 

5. Remove the chicken from the pan and place it on a plate. Cover with foil.

6. Return pan to burner over medium heat. Add shallots and cook for 3-4 minutes or until softened.

7. Add rosemary and garlic and cook, stirring for 1 minute or until garlic is fragrant.

8. Stir in flour and cook for 1 minute, stirring constantly. Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced. 

9. Add mustard while whisking, and then add chicken broth while whisking. Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened.

10. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.