Ingredients:
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 pound cremini mushrooms, sliced
3 cloves garlic, minced
Fresh parsley, chopped for garnish
Directions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 6-7 minutes per side. Remove chicken and set aside.
Cook the Mushrooms:
In the same skillet, add butter. Once melted, add mushrooms and cook until they are golden and the moisture has evaporated, about 5 minutes. Add garlic and cook for an additional minute.
Make the Sauce:
Pour in chicken broth to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Bring to a simmer and let the sauce thicken slightly, about 3-4 minutes.
Combine Chicken and Sauce:
Return the chicken to the skillet, spooning the sauce and mushrooms over the chicken. Reduce heat to low and simmer for a few more minutes, or until the chicken is heated through and the sauce has thickened to your liking.
Serve:
Garnish with chopped parsley before serving. This dish pairs well with rice, pasta, or a simple green salad.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal per serving | Servings: 4 servings