Turn the oven to 210°C, air circulation and top-bottom elements (not the grill/broiler) on, rack set to the middle.
Add the chicken pieces in an oven proof dish and drizzle with the oil. Season with the salt and pepper as well as with half the coriander. Place in the preheated oven and cook for 15’. Remove from the oven, flip the chicken fillets and continue cooking for 10’ more.
In the meantime, make the sauce by adding in a small pot the Commandaria wine and allowing to reduce by ⅓. Add the chicken broth, lemon juice and season with a touch of salt and pepper and bring to a boil. Add the mustard and mix, then the butter and allow to melt and keep aside.
Serve the chicken fillets and pour over them the sauce, along with roasted veggies and herbed bulgur.