Directions

1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour, shaking off excess.
2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate and tent with foil.
3. Heat remaining oil in empty skillet. Add shallot and cook over medium heat until softened, about 1 minute. Stir in broth and wine, scraping up any browned bits. Simmer until slightly thickened, about 8 minutes. Off heat, whisk in butter, dill, mustard, and any accumulated chicken juices. Season with salt and pepper. Spoon sauce over chicken. Serve.
4. Smart Shopping Whole Grain Mustard: Mustard aficionados argue that the coarse-grained version of this condiment improves any ham sandwich or grilled sausage, and we also rely on it in myriad recipes to contribute -spiciness, tanginess, and a pleasant pop of seeds. After sampling 11 brands, tasters agreed that they disliked those with superfluous ingredients such as xanthan gum, artificial flavors, and garlic and onion powders. But the more noteworthy factor turned out to be salt. Mustards with a meager quantity ranked low, while the winners contained roughly twice as much of this flavor amplifier. Our co-winners—the classic, moderately coarse Grey Poupon Country Dijon and the newer, “poppier” -product, Grey Poupon Harvest Coarse Ground Mustard —make good pantry staples.