Preheat oven to 375° F. Heat 2 teaspoons of olive oil over medium-high heat in a large oven safe skillet. Season the chicken with salt and pepper and place it in the skillet. Cook the chicken for 4 minutes then flip it over and cook another 4 minutes. Remove it from the pan onto a plate.

Add in the remaining 2 teaspoons of olive oil and shallots. Sauté for 2 minutes then add in the garlic and rosemary, sauté another 30 seconds. Pour in the wine and scrape up all the brown bits from the bottom of the pan.

Pour in the chicken broth and whole grain mustard and stir it until the mustard is incorporated. Place the chicken back into the pan and put the skillet in the oven. Bake for 10-15 minutes or until the thickest part of the chicken reaches 165° F.

Remove the skillet from the oven back onto the stove over medium heat. Place the chicken back onto a clean plate and add the dijon mustard to the skillet and whisk it in. Let the sauce simmer for 2-3 minutes or until it’s reduced slightly. Turn off the heat and whisk in the cream. Nestle the chicken back into the sauce and top it with chopped parsley and rosemary.