Chicken Cutlets with Creamy Dijon Sauce

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons dijon mustard 
• 0.5 cup lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 1  rosemary sprig 
• 0.5 teaspoon salt 
• 3 tablespoons shallots chopped
• 24 ounce chicken breast halves boneless skinless
• 3 tablespoons whipping cream 

Equipment

• frying pan
• plastic wrap

Directions

1. Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
2. Sprinkle chicken with salt and black pepper.
3. Heat a large skillet over medium-high heat.
4. Add olive oil to pan.
5. Add chicken; saut 3 minutes on each side or until done.
6. Transfer to a serving platter.
7. Add shallots to pan; saut for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes.
8. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.