Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season chicken breasts on all sides with salt, pepper, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, add sliced mushrooms and cook until browned, about 3 minutes. Add shallot and garlic, cooking for 1 minute until fragrant.
- Stir in chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Bring to a simmer, scraping up any browned bits from the pan.
- Return chicken to the skillet, spoon sauce over the top, and simmer for 5 minutes until chicken is cooked through and sauce has thickened slightly.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Serve with mashed potatoes or rice to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main course
- Cuisine: French-inspired
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 7g
- Protein: 44g