Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup white wine (optional, or use chicken broth)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cups mushrooms, sliced (cremini or white button mushrooms work well)
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions
- Sear Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (165°F/75°C). Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt butter over medium heat. Add onion and cook for 2-3 minutes. Add mushrooms and cook for 5 minutes until golden. Stir in garlic and cook for 1 more minute.
- Deglaze: Pour in the white wine, scraping the bottom of the pan. Simmer for 2-3 minutes until reduced.
- Create Sauce: Stir in heavy cream, chicken broth, and Dijon mustard. Simmer gently for 5 minutes until the sauce thickens slightly.
- Finish: Stir in the Parmesan cheese until smooth. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for 3-5 minutes.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
You can substitute the white wine with extra chicken broth for a non-alcoholic version.
For extra flavor, you can add a splash of lemon juice or fresh thyme to the sauce.
If you prefer a thicker sauce, you can let it simmer a little longer to reduce.
Nutrition
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 150mg