Quick Provence Chicken

South of France is one of my favorite places to visit. This chicken dish is something I started making after a visit and coming back home with a jar of Edmond Fallot Dijon mustard and a packet of herbs de provence.  The nice thing is you can buy both at the grocery store down the street too, and the herbs are an easy way to try out a variety of rustic Provencal dishes home. I'm not sure exactly how they made the turkey version I ate in France, though they probably would not have had the room for me to go back to the kitchen and watch them, it was such a tiny little place; but it was so delicious and aromatic, I had to experiment once I was back.

What you need:
-1 pound chicken breast
-1/4 cup chicken broth
-1/4 cup white wine (any white wine you like drinking--I've always used Pinot Grigio)
-1 to 1 1/2 tablespoon of Herb De Provence--if the aroma seems to strong for you, stick with no more than a tablespoon
-1/2 cup chopped white mushrooms
-1/2 cup carrots sliced or chopped small
-1teaspoon of butter
-1 1/2 tablespoons of flour
-2 tablespoons of Dijon Mustard
-Olive Oil
-Salt & Pepper

Start by grabbing a deep pan with a lid and drizzle olive oil on the bottom while setting it just below medium heat.  Season the chicken breast with salt and pepper, and rub about half a tablespoon of the herbs de provence.   Place the chicken breast in the pan with the carrots, mushrooms (be sure to season the veggies as well while adding into the pan), mustard (make sure to distribute the mustard over the chicken and veg), and the remaining herbs de provence; pour the broth and wine over the components, then allow to cook for about 5 minutes covered.  Uncover and turn the chicken over and also stir the veggies--at this point, see if you can tilt the pan slightly to get the liquid towards one side and add the butter and drizzle in the flour while constantly mixing, then proceed to mix the entire dish together so the butter/flour mixture gets distributed evenly, this will make for a slightly creamier sauce.  But, you can always leave it out if you prefer. Cover the dish again and let it cook until the vegetables are tender and the chicken has cooked through.  At this point you can leave it on low heat until you are ready to serve.  Over a bed of wild rice or with a side of arugula salad makes this such an easy quick Provencal meal.