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Ingredients
Scale
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 8 oz button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon flour
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1 ½ cups heavy cream
- 1 tablespoon Dijon mustard (or whole grain mustard)
Instructions
- Slice chicken breasts lengthwise and season with salt and pepper.
- Brown chicken in olive oil over medium heat until golden; remove from pan.
- Sauté mushrooms and rosemary in the same skillet until browned.
- Add shallots and garlic; cook until softened.
- Sprinkle flour over the mixture and stir to combine.
- Pour in white wine and scrape the pan to incorporate flavors.
- Add chicken stock, heavy cream, and mustard; stir to create a smooth sauce.
- Return chicken to the skillet, bring sauce to a boil, then simmer until chicken is cooked through.
Notes
Always check that chicken reaches an internal temperature of 165°F.
For a thicker sauce, simmer longer to concentrate flavors.
Adjust seasoning at the end for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 2
- Sodium: 600
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
- Cholesterol: 150