Description
A rich, savory dish featuring tender chicken and earthy mushrooms in a velvety white sauce. Perfect for weeknight dinners with restaurant-quality flavor.
Ingredients
Chicken Breasts, 2 large, halved for even cooking
Sea Salt, to taste
Flour, enough to coat
Olive Oil, 2 tbsp
Butter, 2 tbsp, unsalted
Mushrooms, 12 oz, cremini preferred
Dijon Mustard, 1/4 tsp
Garlic, 3 cloves, minced
Chicken Broth, 1/2 cup, low-sodium
Heavy Cream, 1 cup
Lemon Juice, 1 tsp
Italian Seasoning, 1/4 tsp (substitute thyme or rosemary for gluten-free)
Thyme (for garnish, optional)
Cornstarch (for gluten-free option)
Instructions
Halve chicken breasts lengthwise. Season with salt and pepper. Dredge in flour, shaking off excess.
Heat olive oil in a skillet over medium-high. Cook chicken 4-5 minutes per side until golden. Transfer to a plate.
Add butter to the same pan. Cook mushrooms 8-10 minutes in batches, stirring until moisture evaporates and edges brown.
Return chicken to the pan. Add garlic, Dijon mustard, broth, lemon juice, and Italian seasoning. Cook 3-4 minutes until liquid reduces by half.
Pour in heavy cream. Simmer 5 minutes until sauce thickens. Garnish with thyme if desired.
Notes
For gluten-free, use cornstarch to thicken sauce and substitute thyme for Italian seasoning. Substitute half-and-half for lighter version.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Simmering
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg