Method
- Step 1: Pat the chicken breasts completely dry with paper towels. If they’re thick (over 1 inch), pound them to an even ¾-inch thickness so they cook evenly. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering. Add the chicken in a single layer and sear undisturbed for 5–6 minutes until a deep golden-brown crust forms. Flip and cook another 4–5 minutes until the second side is golden and the internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely with foil.Step 3: In the same skillet (don’t wipe it out), add the remaining 2 tablespoons butter. Once melted, add sliced mushrooms in a single layer. Cook without stirring for 3–4 minutes until browned on the bottom, then flip and cook 2–3 minutes more until tender and caramelized. Push mushrooms to the sides of the pan.Step 4: Add minced garlic to the center and sauté for 30–60 seconds until fragrant, stirring constantly so it doesn’t burn. Sprinkle flour over the mushrooms and garlic, stirring to coat everything for 1 minute. Pour in the white wine and scrape up all the browned bits from the bottom of the skillet. Let it simmer 1–2 minutes until reduced by about half.Step 5: Add chicken broth, heavy cream, thyme, Dijon mustard, salt, and pepper. Stir well and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Return chicken to the skillet with any juices, spoon sauce over the top, and simmer 2–3 minutes to warm through. Garnish with fresh parsley and serve immediately.
Notes
Nutrition Facts (per serving): Carbs: 9g | Protein: 39g | Fat: 28g