Ingredients
- 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.
