Dijon Mushroom Cream Chicken (Print Version)
Tender chicken in creamy Dijon and mushroom sauce, finished with fresh parsley for a rich, comforting dish.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
1 cup mushrooms, sliced
03 -
2 tablespoons Dijon mustard
04 -
1 cup heavy cream
05 -
1 tablespoon olive oil
06 -
2 cloves garlic, minced
07 -
Salt and black pepper, to taste
08 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Heat olive oil in a large skillet over medium heat.
02 -
Season chicken breasts with salt and black pepper. Place in skillet and cook for 5 to 7 minutes on each side until golden and internal temperature reaches 165°F. Remove from skillet and set aside.
03 -
In the same skillet, add minced garlic and sliced mushrooms. Sauté until mushrooms are tender, about 4 minutes.
04 -
Stir in Dijon mustard and heavy cream. Mix thoroughly until sauce is smooth and combined.
05 -
Return chicken breasts to skillet. Allow to simmer in sauce for 3 to 5 minutes, until heated through and flavors meld.
06 -
Transfer chicken to plates. Spoon sauce over each serving and garnish with freshly chopped parsley.
# Notes:
01 -
For optimal flavor, use a heavy-bottomed skillet and avoid overcrowding when searing chicken.