Cook pasta according to package directions. Drain and set aside. While pasta cooks, start cooking the chicken.

To a large skillet add the olive oil, chicken, and evenly season with ½ teaspoon salt, ½ teaspoon pepper, and sauté over medium-high heat for about 6 to 8 minutes, or until chicken is cooked through; flip midway through cooking. If all the chicken doesn’t fit in the pan, cook in batches. Remove chicken from pan (keep the oil and cooking juices from the chicken in the pan), place on a plate, and set aside.

Add the garlic and sauté for 1 minute. Stir intermittently.

Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes.

Add the mustards and stir to combine.

Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken.

Taste sauce and add salt and pepper to taste. Optionally add sugar to taste. The wine I used was quite dry and the spicy grainy brown mustard was quite spicy and I needed a pinch of sugar to balance the flavors.

Add the chicken back to the skillet and cook over low heat for about 5 minutes, or until chicken is warmed through, and sauce thickens a bit more. It doesn’t become ‘thick’ but by reducing, it thickens a bit. Flip chicken midway through cooking or spoon sauce over the chicken to ensure all sides are evenly coated with sauce.

Evenly sprinkle with parsley and serve immediately with pasta. I had plenty of extra sauce and spooned it over the pasta. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently so the sauce doesn’t break.

Adapted from The Pioneer Woman