Ingredients:

  • boneless, skinless chicken breasts (about 6 oz each), pounded to 3/4-inch thickness
  • /4 cup All-Purpose Flour
  • tsp Kosher Salt
  • /2 tsp Freshly Ground Black Pepper
  • Tbsp Unsalted Butter
  • Tbsp Olive Oil
  • /4 cup finely minced Yellow Onion or Shallots
  • oz Cremini (Baby Bella) Mushrooms, thinly sliced
  • tsp Fresh Thyme Leaves
  • cloves Garlic, minced
  • /4 cup Dry Sherry (or Dry White Wine)
  • /4 cup low sodium Chicken Stock
  • /2 cup Heavy Whipping Cream
  • tsp Dijon Mustard
  • Tbsp Fresh Parsley, chopped

Instructions:

  1. Place chicken between plastic wrap; gently pound to an even 3/4-inch thickness. Season flour mixture with salt and pepper; dredge chicken lightly, shaking off excess.
  2. Heat butter and oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken breasts for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside on a warm plate, covering loosely with foil.
  3. Reduce heat to medium. Add onions/shallots to the skillet and cook until softened (about 2 minutes). Add sliced mushrooms; cook, stirring occasionally, until they have released their moisture and started to brown (about 6-8 minutes).
  4. Stir in minced garlic and thyme leaves; cook for 1 minute until fragrant.
  5. Pour in the sherry. Scrape up any browned bits (the fond) from the bottom of the pan. Let the sherry reduce by half (about 2 minutes).
  6. Whisk in the chicken stock and Dijon mustard. Bring to a simmer and allow the liquid to reduce slightly.
  7. Reduce heat to low. Slowly whisk in the heavy cream. Simmer gently until the sauce thickens enough to lightly coat the back of a spoon—do not let it boil rapidly. Taste and adjust salt/pepper.
  8. Return the chicken breasts (and any accumulated juices from the plate) to the skillet. Spoon the sauce over the chicken and let it warm through for 1-2 minutes. Garnish generously with fresh parsley and serve immediately.