Creamy Mushroom Chicken

Ingredients

• 2 large chicken breasts, cut in half lengthwise
• All-purpose flour, for dredging
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 12 ounces mushrooms, sliced
• 1 dash Italian seasoning
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy whipping cream
• Salt and pepper to taste

Instructions

1. Cut chicken breasts in half lengthwise to make four thinner cutlets. Coat them in flour.
2. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat.
3. Once the pan is hot, add the chicken. Cook it for 4 to 5 minutes per side until golden. Remove the chicken and set it aside.
4. Add the remaining butter to the pan. Let it melt, then add the mushrooms and Italian seasoning.
5. Once the mushrooms start to release water, add the garlic to the pan. Continue cooking the mushrooms until all the water is cooked off.
6. Remove the mushrooms out of the pan and put them with the chicken.
7. Add the chicken broth, lemon juice and Dijon mustard to the pan. Stir until the mustard dissolves, and let it reduce for 3 to 4 minutes.
8. Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it is cooked through and the sauce has thickened a bit.
9. Season with salt and pepper.