Dijon Chicken and Mushrooms

This Dijon chicken and mushrooms might be the easiest "fancy" dinner you'll ever make.

Course Main Course

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 239kcal

2 chicken breast, butterflied and halved
1 cup mushrooms, sliced
½ cup heavy cream (or full-fat canned coconut cream or chicken broth for dairy-free)
2 tablespoons dijon mustard
salt and pepper, to taste
parsley, for garnish
cooking fat of choice

Season your butterflied and halved chicken breasts generously with salt and pepper on both sides.
Heat your cooking fat of choice in a large skillet over medium-high heat. Sauté the chicken breasts for 3–5 minutes per side until cooked through and golden. Remove from the pan and set aside.
Add a little more cooking fat to the same pan if needed. Add the sliced mushrooms and let them cook undisturbed for a few minutes before stirring. You want them browned, not steamed. This takes about 5–7 minutes.
Add the dijon mustard and heavy cream (or coconut cream or chicken broth) to the pan and whisk together with the mushrooms, scraping up any browned bits from the bottom of the pan. Those bits are flavor, don't leave them behind.
Add the chicken back into the sauce and simmer for a minute or two to let everything come together and the chicken warm back through.
Plate the chicken, spoon the sauce generously over the top, and garnish with fresh parsley.