Chicken Cutlets With Creamy Dijon Sauce

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4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

3 tablespoons chopped shallots

1/2 cup fat-free, lower-sodium chicken broth

1 rosemary sprig

3 tablespoons whipping cream

2 teaspoons Dijon mustard

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