Ingredients

• 4 (6-ounce) boneless skinless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 medium shallot, chopped
• 1/2 cup low-sodium chicken broth
• 1 fresh rosemary sprig
• 3 tablespoons whipping cream
• 2 teaspoons Dijon mustard

Directions

1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until slightly browned and cooked through. Transfer chicken with a serving platter.

2. Add chopped shallot to pan; saute for 2 minutes. Stir in chicken broth; bring to a boil and cook for 2 minutes. Stir in cream; cook 2 minutes more. Remove pan from heat and stir in Dijon mustard. Spoon pan sauce over chicken.

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