May 03, 2021

3-4 boneless skinless chicken breasts (1 1/2 - 2 pounds)
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon oil (vegetable or canola)
medium shallot, finely diced(I used green onion tops)
teaspoon finely chopped fresh rosemary (or 2 tsp. dried rosemary)
teaspoon garlic, minced 
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Wood’s Smoked Maple Habanero Mustard
 1 cup reduced-sodium chicken stock
 1/2 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.