Pat the chicken dry and season with salt and pepper.

Heat a drizzle of olive oil in a skillet over medium-high heat (I use a LeCreuset cast iron skillet for this recipe)

Sear the chicken, about 3 minutes on each side, then remove to a plate. (I like to cover it with foil to lock in the heat and juices).

Add the shallots to the skillet and cook for 3-4 minutes until softened.

Add wine and cook until reduced, scraping up any bits from the bottom of the skillet.

Add broth and whole grain mustard and bring to a simmer. Add the chicken and any juices to the pan and put it in the oven at 350° for 15-20 minutes, until chicken is cooked through.

Remove the chicken to a platter and return the skillet to medium high heat. Add the dijon mustard and whisk in, then add the cream and whisk until warmed through.

Season with salt and pepper and serve with chopped parsley on top.

Serve with a baguette, green salad, and white wine.