Creamy Garlic Mushroom Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, cut lengthwise into 4 cutlets
02 -
Salt and freshly ground pepper to taste
03 -
All-purpose flour for dredging
04 -
2 tablespoons olive oil
→ For the Mushroom Sauce
05 -
2 tablespoons butter
06 -
12 ounces fresh mushrooms (cremini or white), sliced
07 -
¼ teaspoon Italian seasoning
08 -
3 cloves fresh garlic, minced
09 -
½ cup chicken broth
10 -
½ teaspoon fresh lemon juice
11 -
½ teaspoon Dijon mustard
12 -
1 cup heavy whipping cream
# Instructions:
01 -
Slice those chicken breasts lengthwise to create four thinner cutlets. Season well with salt and pepper, then give them a light coating of flour.
02 -
Get your pan nice and hot over medium-high heat with the olive oil. Cook those chicken cutlets for 4-5 minutes per side until they're beautifully golden. Set them aside for now.
03 -
In that same pan, melt the butter and add your mushrooms with the Italian seasoning. Cook them until they release their water and get a nice golden sear. Take them out and set aside.
04 -
Add garlic, chicken broth, lemon juice, and Dijon to the pan. Stir until that mustard dissolves, then let it bubble and reduce by half, about 3-4 minutes.
05 -
Pour in the cream and return both chicken and mushrooms to the pan. Let everything simmer together for about 5 minutes until the chicken is cooked through and that sauce is thick and delicious.
# Notes:
01 -
Slice chicken evenly for consistent cooking
02 -
Let mushrooms really sear for best flavor
03 -
Sauce will thicken more as it cools