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Mushroom Dijon Chicken Breasts
Rachel Kim

Mushroom Dijon Chicken Breasts

Mushrooms brown first and build a savory base for Dijon cream sauce. Halving thick breasts into cutlets keeps the chicken tender while the mushroom sauce reduces separately. Cream enters after the broth concentrates, giving the pan body without a long boil that could split it.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 12 ounces cremini mushrooms sliced
  • 1 small shallot minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1/2 cup heavy cream

Method
 

  1. Season cutlets with salt and pepper. Brown mushrooms in 1 tablespoon oil for 7 minutes and transfer them to a plate.
  2. Add remaining oil and cook cutlets 3 to 4 minutes per side, until 165°F in the thickest part; transfer to the plate.
  3. Cook shallot for 1 minute, add broth and Dijon and simmer 4 minutes. Stir in cream and mushrooms and simmer 2 minutes.
  4. Return chicken just long enough to coat in sauce and serve.