I'm somewhat confused about what the consistency of the sauce is meant to be. I had to cook it down significantly for it to stop being super watery (it is literally just chicken stock with a little bit of mustard that falls off the chicken breasts, you're left with almost no sauce at all by the time it thickens up), but the pan in the recipe image is flooded. I'd suggest making a roux in the pan before adding the stock if you want tons of sauce.
The recipe is great otherwise, super easy and doesn't require a lot of ingredients but still very tasty. Also don't salt your chicken, mustard already has a ton of salt.
