Seared Chicken with Mustard Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 2 tablespoons cooking wine dry white
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon thyme leaves fresh chopped
• 3 tablespoons cup heavy whipping cream sour low-fat
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced 1
• 16 ounce chicken breast halves boneless skinless
• 2 tablespoons mustard stone-ground
• 0.5 teaspoon sugar 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
2. Sprinkle chicken with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chicken; cook 2 to 3 minutes on each side or until golden brown.
5. Remove chicken and keep warm.
6. Reduce heat to medium; add shallots and saut 1 to 2 minutes or until tender.
7. Add wine and scrape browned bits from pan; cook until wine almost evaporates.
8. Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons.
9. Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.