You love mustard: it goes on your burgers, your hot dogs, your pretzels. You eschew any mayonnaise-based potato salad, and your chicken nuggets are forever dipped in either honey-mustard or hot mustard. You're the mustard queen (or king). But hold on to your crown, because you haven't really had mustard until you've had this rich, creamy mustard sauce on top of mustard-coated chicken. Only after you partake in this can you truly be Dijon or grainy royalty. (It's also a great dinner if you just like mustard!)
Trim ends off green beans.
Mince parsley, both stems and leaves.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Green Beans
Place green beans on prepared baking sheet and toss with garlic, 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. pepper, and red pepper flakes (to taste).
Spread into a single layer and roast in hot oven, 6 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, sear chicken.
Cook the Chicken and Green Beans
Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and sear until lightly browned, 2-3 minutes per side.
Carefully, push green beans to one side of baking sheet and place chicken on empty half. Top both chicken breasts with half the grainy mustard and half the parsley (reserve remaining of both for sauce).
Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear chicken to medium heat and add cream. Stir in remaining grainy mustard.
Bring to a rolling boil. Stir occasionally until slightly thickened, 1-2 minutes.
Rolling means more than a few bubbles; a rolling boil means water is boiling vigorously.
Remove from burner. Swirl in butter, remaining parsley, and a pinch of salt.
Finish the Dish
Plate dish as pictured on front of card, serving sauce over chicken. Bon appétit!