3-4 boneless skinless chicken breasts (1 ½ - 2 pounds)
¼ teaspoon kosher salt
⅛ teaspoon coarse ground black pepper
1 tablespoon oil (vegetable or canola)
1 medium shallot, finely diced (I used green onion tops)
1 teaspoon finely chopped fresh rosemary (or 2 tsp. dried rosemary)
1 teaspoon garlic, minced
1 tablespoon all-purpose flour
½ cup dry white wine
2 teaspoons Wood’s Smoked Maple Habanero Mustard
1 cup reduced-sodium chicken stock
½ cup heavy cream
Optional: fresh chives or parsley for garnish
Preheat oven to 400ºF.
Trim chicken and sprinkle both sides with salt and pepper.
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.
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.
Remove chicken from the pan and place it on a plate. Cover with foil.
Return pan to burner over medium heat.
Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. 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.
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. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
***If Gluten-free, use cornstarch instead of flour for thickening.