MUSTARD MUSHROOM CHICKEN
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 cup shallots
- 4 cups assorted mushrooms
- 3/4 cup chicken broth
- 1/2 cup dry white wine, optional
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh parsley
Pound chicken breasts flat with a meat mallet and heat olive oil in a heavy skillet over medium-high heat.
Brown the chicken breasts in the hot oil, about 4 minutes per side, then remove the chicken from the skillet and cover it with foil to keep it warm.
Finely chop the shallots and slice the mushrooms as the chicken browns.
Add the shallots and mushrooms to the skillet, then turn the heat down to medium-low. Cook for 10 minutes, or until shallots are translucent and mushrooms are soft.
Add the white wine, if using. Scrape up the brown bits from the bottom of the pan and stir. Add the thyme, sage, salt and pepper. Cook until the white wine is reduced and hardly any liquid is left.
Add the chicken broth and mustard. Return the chicken to the pan and cook about 15 minutes, until sauce is reduced and chicken is cooked through.
Remove the chicken from the pan and add the heavy cream. Cook, while stirring continuously, until cream is fully incorporated into the sauce and heated through.
Serve the sauce over the chicken breasts, and sprinkle with fresh parsley