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!