Ingredients:

  • 4 large boneless, skinless chicken breast fillets (6–7 oz each)
  • 1 Tbsp All-Purpose Flour
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Cracked Black Pepper, plus more for seasoning
  • 2 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 12 oz Cremini Mushrooms, sliced thickly
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup low sodium Chicken Stock
  • 3 Tbsp Dijon Mustard (good quality)
  • ½ cup Heavy Cream
  • ½ tsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Chicken: Trim any fat from the chicken breasts. Season liberally with salt and pepper. Dust lightly with flour, shaking off the excess.
  2. Sear: Heat 1 Tbsp butter and 1 Tbsp olive oil in the skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden brown. The chicken will not be cooked through yet.
  3. Reserve: Remove the chicken from the pan and set aside on a plate. Do not wipe the pan—the browned bits ('fond') are essential flavour.
  4. Brown the Mushrooms: Add the remaining 1 Tbsp of butter to the skillet. Add the sliced mushrooms and sauté over high heat, stirring occasionally, until they release their liquid and begin to deeply brown (about 6–8 minutes). Season lightly with salt and pepper.
  5. Aromatics: Reduce heat to medium. Add the minced shallots and cook for 2 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
  6. Deglaze: Pour in the white wine (if using). Increase the heat and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Let the wine bubble and reduce by half (about 2 minutes).
  7. Reduce Stock: Pour in the chicken stock and stir in the Dijon mustard completely. Bring the mixture to a gentle boil, then reduce the heat and simmer until the liquid has reduced by about one-third and thickened slightly (about 3–4 minutes).
  8. Add Cream & Simmer: Stir in the heavy cream. Reduce the heat to low/medium-low. Simmer gently, allowing the sauce to thicken slightly. Taste and adjust seasoning.
  9. Finish Cooking the Chicken: Return the reserved chicken breasts to the skillet, nesting them gently in the sauce. Simmer for 5–8 minutes, flipping once, until the chicken reaches an internal temperature of 165°F (74°C).
  10. Rest and Garnish: Remove the skillet from the heat. Stir in the fresh lemon juice. Let the dish rest in the pan for 5 minutes before serving. Garnish generously with fresh chopped parsley.