Chicken with Garlic Mushroom Sauce

First time making this dish will definitely make it again. Didn't have any rosemary on hand so used thyme. Nay become a staple here.

INSTRUCTIONS Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.) To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine. Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.

Did not look like the picture in recipe as not whole chicken breasts as sliced. Didn't think there was enough sauce, however when eating it, there was plenty. Would go really well with rice. We had with runner beans. Loved it!!!! The wholegrain mustard gave it a tarragon flavour so am thinking that would also work well. Very tasty!

Coworkers were jealous of my leftovers. Pairs *extremely* well with quinoa.