4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
Salt and pepper
2 tbsp butter, divided
2 tbsp olive oil
8 oz sliced mushrooms
1⁄4 cup finely chopped shallots
2 cloves garlic, minced
1⁄2 cup chicken broth
1⁄4 cup brandy (optional)
2 tsp Dijon mustard
1 tbsp lemon juice
1⁄2 cup heavy cream
2 tsp chopped fresh parsley
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 1 tbsp each of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned and cooked through. Remove to a plate and tent with foil to keep warm.
Add the remaining 1 tbsp each of butter and olive oil to the skillet. Add the mushrooms and shallots and sauté for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Remove the pan from the heat and add the brandy, if using. Return to the heat and simmer for 1 minute to burn off the alcohol.
Stir in the chicken broth, Dijon mustard, and lemon juice. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
Return the chicken to the skillet and spoon the creamy mushroom sauce over top. Sprinkle with parsley and serve hot.
