Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
Mushroom Sauce
- 2 tablespoons butter
- 12 ounces mushrooms, sliced (cremini or white recommended)
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Prep the Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece evenly with salt and pepper, then dredge them in flour to coat thoroughly.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté the Mushrooms: In the same pan, add butter and let it melt. Add sliced mushrooms and Italian seasoning. Cook while stirring occasionally until the mushrooms release their water, the liquid evaporates, and they develop a nice sear. Remove mushrooms from the pan and set aside with the chicken.
- Make the Sauce Base: Add minced garlic to the pan followed by chicken broth, lemon juice, and Dijon mustard. Stir to combine and let the sauce simmer until it reduces by half, about 3-4 minutes.
- Finish the Sauce and Combine: Pour the heavy cream into the pan and add back the chicken and mushrooms. Simmer together for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
Notes
- Use cremini mushrooms for a deeper flavor, or white mushrooms for a milder taste.
- Ensure chicken is coated evenly in flour for a nice golden crust.
- Don’t overcook the chicken to keep it tender and juicy.
- Adjust the amount of cream for a thicker or thinner sauce based on preference.
- Serve over rice, mashed potatoes, or pasta to make a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
