Description
A comforting dish of chicken breasts cooked in a creamy, garlic-infused mushroom sauce, perfect for family dinners.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water (for the slurry)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions
- Slice the chicken breasts in half lengthwise to create cutlets. Pat them dry with paper towels.
- Wipe mushrooms clean and slice them.
- Mix the cornstarch with cold water to create a slurry.
- In a skillet, melt butter with olive oil over medium heat.
- Add the sliced mushrooms to the skillet and brown them for 5-7 minutes, then remove.
- Season the chicken with salt and pepper, and sear until golden, about 4-5 minutes per side.
- If needed, add more butter to the skillet and sauté garlic for about 30 seconds.
- Deglaze the pan with lemon juice.
- Pour in chicken broth, stir in Dijon mustard and browned mushrooms, and let simmer.
- Stir in heavy cream and cornstarch slurry until thickened.
- Return chicken to the skillet and simmer for 2-3 minutes to heat through.
- Garnish with fresh herbs before serving.
Notes
For a richer flavor, use chicken thighs. Fresh thyme enhances taste immensely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American