Description
Ingredients
– 2 large chicken breasts
– 2 tablespoons olive oil
– 1 tablespoon unsalted butter
– 8 oz cremini mushrooms, sliced
– 3 garlic cloves, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– 2 tablespoons fresh parsley, chopped
Instructions
1. Season the chicken breasts with salt and black pepper on both sides.
2. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 5-7 minutes per side until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, add butter and sliced mushrooms. Sauté for 4-5 minutes until softened and lightly browned.
4. Add garlic and cook for 1 minute until fragrant. Stir in chicken broth, scraping the pan to deglaze.
5. Mix in heavy cream, Dijon mustard, dried thyme, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Return the chicken to the skillet and spoon the sauce over it. Cook for 2 more minutes to heat through.
7. Garnish with fresh parsley before serving.
Notes
**Tip:** Serve with mashed potatoes, rice, or crusty bread to soak up the rich sauce!
**Pro Cooking Tip:** Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly and stay tender.