Creamy Mushroom Chicken!
- 4 boneless skinless chicken breasts
- 1 tspn Italian seasoning
- 1 Tbsp butter
- 1 Tbsp oil
- For the Mushroom Sauce
- 2 Tbsp butter
- 1 garlic clove (minced)
- I cup heavy cream
- 1 cup mushrooms (sliced)
- 1/2 cup chicken broth
- 3 Tbsp Parmesan cheese
- 1 tspn Dijon mustard
- Salt & Pepper
Preheat oven to 200 degrees.
Season chicken generously with salt and pepper and coat with Italian seasoning.
In a large cast iron skillet combine oil and butter over medium-high heat.
Add chicken once butter is melted. Brown on each side for 1-2 minutes until chicken has browned. Transfer to plate and set aside.
In the same skillet, prepare the sauce by adding butter. Stir in garlic and mushrooms once butter has melted. Sauté for 2-3 minutes until mushrooms are browned and garlic is fragrant.
Next, stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
Return chicken to skillet. Coat sauce over the chicken, then transfer the skillet into the oven. Bake for 15-20 minutes until chicken is cooked through and sauce has reduced (the sauce should be thick enough to coat the back of a spoon)
Spoon the mushroom sauce over the chicken and serve!