Chicken with Mustard Cream Sauce and Pasta

INGREDIENTS

8 oz

pasta, cooked according to package directions (I used tagliatelle)

1 1/4

to 1.50 pounds thin-sliced boneless skinless chicken breasts

3 tbsp

olive oil

1/2 tsp

salt

1/2 tsp

pepper

to 4 garlic cloves, peeled and finely minced or pressed with a garlic press

1 cup

dry white wine (I used chardonnay; brandy may by substituted)

1/4 cup

low-sodium chicken broth

heaping tablespoon Dijon mustard

heaping tablespoon grainy brown mustard (I used a spicy grainy brown)

1/2 cup

heavy cream

salt and pepper,

1/2

to 1 teaspoon granulated sugar, optional and to taste

2 tbsp

fresh Italian flat-leaf parsley, finely minced for garnishing