Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/4 cup dry white wine (optional, but recommended)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant. Add the sliced mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
- If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly. Add the chicken broth, heavy cream, and Dijon mustard. Stir well to combine. Simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste. Return the chicken breasts to the skillet and coat them with the sauce. Garnish with fresh parsley before serving.
Notes
- For even cooking, pound the chicken breasts to an even thickness.
- Sear the chicken in batches to ensure proper browning. Don’t overcrowd the pan.
- The flavor of the sauce heavily relies on the quality of your ingredients, especially the Dijon mustard and white wine. Use quality ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg