1/4 teaspoon each Kosher salt and freshly ground black pepper
Fresh thyme to garnish, optional
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in large skillet over medium high heat for 1 minute. Add chicken, brown on each side, about 10 minutes per side. Remove chicken and set aside. Sauté shallots and garlic cloves, until golden about 3 to 4 minutes. Add wine, mustard, thyme, salt and pepper bringing ingredients to boil. Return chicken to pan, cover with lid or aluminum foil, and place on center rack of oven. Bake for 40 minutes, or until juices run clear.
Brown meat by removing from skillet, place on baking sheet under broiler for about 5 minutes. Place skillet on stove bring juices to a boil, stirring occasionally, reduce liquid by half. Plate chicken, spoon liquid over chicken.