Dijon Mustard Chicken

4 8-oz Boneless skinless chicken breasts

½ tsp Sea salt

¼ tsp Black pepper

2 tbsp Olive oil ((divided))

2 cloves Garlic ((minced))

½ cup Chicken broth, reduced sodium

⅔ cup Heavy cream ((or coconut cream for dairy-free))

1 tbsp Fresh thyme

2 tbsp Whole grain Dijon mustard ((regular will also work))

Season the chicken breasts on both sides with sea salt and black pepper.
Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.
Add the cream and thyme. (See notes for sweeter sauce.) Return to a gentle simmer. Gently simmer again for 2-3 minute, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off heat.
To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.