Description
Tender chicken breasts smothered in a rich, creamy sauce with sautéed mushrooms and a tangy hint of Dijon mustard.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté for 5-7 minutes until softened and browned. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, Dijon mustard, and dried thyme. Bring to a simmer and cook for 3-5 minutes until the sauce begins to thicken.
- Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for 2-3 more minutes to heat through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.