Seared Chicken with Mustard Cream

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.

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 2 to 3 minutes on each side or until golden brown.

Remove chicken and keep warm.

Reduce heat to medium; add shallots and saut 1 to 2 minutes or until tender.

Add wine and scrape browned bits from pan; cook until wine almost evaporates.

Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons.

Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.