A delightful chicken dish paired with a creamy mushroom sauce, perfect for a quick and satisfying meal.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 4 minutes per side. Remove and set aside.
Do not overcrowd the skillet; cook the chicken in batches if necessary.
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and softened, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Use fresh mushrooms for the best flavor and texture.
Stir in the Dijon mustard and heavy cream. Bring the mixture to a gentle simmer.
Whisk the sauce to ensure the mustard is fully incorporated.
Return the chicken to the skillet, spooning the sauce over the top. Cover and cook until the chicken is fully cooked, about 5 minutes.
Check the chicken's internal temperature to ensure it's cooked through.
Garnish with fresh parsley before serving.
Chop the parsley finely for an elegant presentation.
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