Chicken Breasts with Mustard Sauce

I thought my husband was working late so didn't really plan dinner.  Out of the blue, he sent me a message and said he would be heading home shortly.  So I went to the kitchen to see what I could throw together within 30 minutes and this is what I came up with.  The sauce turned out very nicely.  I don't usually get a big head about my own food but goodness.  I was glad he made it home when he did because I couldn't stop sipping on the sauce. I mean, I had to make sure it was worthy of sharing.  Thankfully, he agreed it was really good as well.  And even though it was meant for another meal this week, he had the idea to tear off chunks of french bread to sop up the remaining sauce at the end. MMmmmm so good!  Great idea babe!

1 tbsp olive oil
4 boneless, skinless chicken breasts
1 small shallot, minced
1 tsp garlic, minced
1 c chicken broth
1/2 c heavy whipping cream
4 tbsp butter
1 tsp mustard seeds
2 tsp dijon mustard
1 tsp dried thyme
1/2 tsp ground pepper

Heat large skillet over medium-high heat.   Add olive oil to pan.  Then add chicken and saute until browned on both sides, 5-7 minutes.  Remove chicken from pan.  Add shallots and saute for 2 minutes.  Then add the garlic and saute for a minute stirring frequently.

Then add chicken broth and stir the yummy bits off the bottom of the pan.  Add the butter, mustard seeds and dijon.  Stir until mixed together.  Bring to a boil.  Add chicken back to pan and sprinkle the chicken with thyme and pepper. Then cover and turn heat down to medium-low to simmer for 10-12 minutes or until chicken is cooked through. Add cream to pan and stir until combined.  Taste test sauce to check flavor and adjust seasoning as needed.  Serve chicken with a spoonful (or 4) of sauce over cooked egg noodles, rice or with just steamed veggies on the side. Enjoy!