Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 mL)
  • 1 tablespoon unsalted butter (14 g)
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup (240 mL) heavy cream
  • 1 teaspoon Dijon mustard (5 g)
  • 1 teaspoon dried thyme (1 g)
  • ½ cup (120 mL) chicken broth or stock
  • Fresh parsley, chopped for garnish

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil and butter over medium heat. Add chicken breasts, cooking for 6-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
  3. In the same skillet, add chopped onions and garlic, sautéing until translucent. Add sliced mushrooms and cook until softened, about 5-7 minutes.
  4. Stir in chicken broth, Dijon mustard, and thyme; cook for a couple of minutes. Lower heat and add heavy cream, stirring continuously until the sauce thickens.
  5. Return the chicken to the skillet, coating it in the sauce. Heat through for an additional 2-3 minutes.
  6. Garnish with chopped parsley and serve hot.