Keyword: 30 minute meals, chicken, dinner, mushroom sauce, mushrooms, one pan
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
4chicken breasts, boneless and skinless
1.5cupswhite mushrooms, sliced
1/2yellow onion, sliced
1tbspall purpose flour
1tspfresh thyme, stems removed(optional garnish)
1tspflat leaf parsley, chopped(optional garnish)
Pat chicken breasts dry and season generously with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat.
When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
Using same pan and any drippings from the meat, add mushrooms and onions and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.
Add flour and stir to coat. Cook 1-2 minutes.
Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
Add salt and pepper to taste.
Place chicken breasts back in the pan and cover with sauce. Allow to heat through.
Plate and spoon sauce over chicken to serve.
Optional: Garnish with fresh thyme and parsley.
When searing the chicken breasts, don't flip if they are sticking to the pan. This means the chicken is not ready to flip. Wait another minute and try again. Consider using thinner chicken breasts or cutting them in half horizontally if they are thick so that they can cook all the way through without getting overdone or taking extra long to cook.