Mushroom Chicken Skillet (Print Version)

# Ingredients:

01 - 2 boneless chicken breasts, large size.
02 - Season with salt and a pinch of pepper.
03 - Some flour to coat the chicken.
04 - 2 spoons of olive oil.
05 - A couple of tablespoons of butter.
06 - About 12 oz of sliced mushrooms (use white or cremini).
07 - Just a dash (1/4 tsp) of Italian herbs.
08 - Three minced garlic cloves.
09 - Half a cup of chicken stock.
10 - A touch of lemon juice, about 1/2 teaspoon.
11 - Half a teaspoon of Dijon mustard.
12 - One cup of heavy whipping cream.

# Instructions:

01 - Slice the chicken breasts in half lengthwise to make four pieces. Sprinkle with the salt/pepper mix, and cover each piece lightly in flour.
02 - Heat up the oil and fry the chicken over medium-high heat for about 4–5 minutes per side till golden brown. Take it out of the pan.
03 - Melt butter in the pan and toss in the mushrooms. Sprinkle with Italian herbs. Cook until their liquid evaporates and they get a nice color. Remove from the pan.
04 - Stir garlic, mustard, broth, and lemon juice into the pan. Let it simmer until it reduces by about half. Finally, pour in the cream.
05 - Add the chicken and mushrooms back into the pan. Simmer for about five minutes, or until the chicken is fully cooked and the sauce thickens.

# Notes:

01 - Takes 30 minutes from start to finish.
02 - Use half-and-half instead of cream for a lighter sauce.
03 - It tastes best right after making it!