Creamy Dijon Chicken

Place chicken between 2 sheets of wax paper and pound to ½ inch thick. Sprinkle with salt and pepper (I used freshly ground peppercorns and it was delicious). Coat chicken lightly with flour (optional, but gives the chicken a nice texture and adds a little more thickness to the sauce) .

Heat a large skillet over medium-high heat and coat with the olive oil. Add chicken and saute it for 3 minutes on each side or until done. Towards the end, decrease heat slightly and add the shallots.

Remove the chicken from the skillet and place on a serving platter. Continue to cook the shallots and add the chicken broth and rosemary. Cook for 2 minutes.

Stir in heavy cream and cook for 2 more minutes. Mix in Dijon mustard and turn off heat. Spoon the sauce over the chicken and serve with a vegetable and side (I recommend asparagus and cheesy rice with broccoli).