Halve each chicken breast lengthwise to create 4 even-sized pieces.
Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
Add in the remaining butter and shallots. Saute until the shallots soften.
Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
Add in the chicken broth, mustard, heavy cream, salt and pepper.
Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!
You can also use skinless boneless chicken thighs, instead of breasts.
Make sure to cut your chicken into even size so they all cook at the same time.
When searing your chicken, go for a medium high heat and use a non stick pan.