Whisk 0.5 cup broth, flour and mustard in a small bowl.
Season chicken with salt and pepper. Heat oil in larg enonstick pan over medium-high heat. Add chicken and cook, stirring frequently, until brown and just cooked through, 5 to 7 minutes. Transfer to a bowl and cover to keep warm.
Add cauliflower and shallot to pan and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add peas, wine (and optional carrots), and the remaining broth and bring to a simmer. Cook, stirring often, until the cauliflower is just tender, about 5 minutes more. Whisk the reserved broth mixture again and add to the pan. Cook, stirring, until the sauce thickens, 1.5 to 2 minutes. Add the cheese, the cooked chicken and any accumulated juices. Stir until the cheese melts.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 242 (50%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 103.8mg||32 %|
|Sodium 279.2mg||10 %|
|Potassium 666.4mg||18 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 15.5g|
|Protein 38.2g||55 %|
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Calories per serving: 483
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