Dinner / Lunch
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Wooden Spoon
- Large Cast Iron or Stainless Steel Skillet
- 4 boneless, skinless chicken breasts cut into bite-size pieces
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1lb. baby belly or Cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cups white wine
- 1 cup low-sodium chicken stock
- ¼ cup heavy cream
- 2 tablespoons Dijon mustard
- Juice of ½ lemon
- Handful of Italian parsley, chopped
Season bite-size chicken pieces with salt and pepper.
Heat a large cast-iron or stainless-steel skillet over medium heat.
Heat oil and butter
Once the pan is hot, add the olive oil and butter. Swirl around till butter is melted, but not burnt.
Working in batches so you don’t overcrowd the pan, add in chicken and cook till nicely browned on both sides and cooked through (approximately 5 minutes).
Remove chicken to plate and set aside.
Add mushrooms and cook till they begin to soften and turn brown. Add in garlic and cook another 2 to 3 minutes, being careful not to burn the garlic.
Add in wine and use a wooden spoon scrape the bottom of the pan to release any bits stuck to the pan. Bring to a boil and cook until liquid reduces to approximately 1/4 cup.
Add low-sodium chicken stock, bring to boil, and reduce to simmer.
Add heavy cream
Add heavy cream and simmer for 2 to 3 minutes until sauce begins to thicken.
Add Dijon mustard
Stir in Dijon mustard and juice of 1/2 lemon.
Add chicken back to pan and cook on low heat for 2 to 3 minutes to allow chicken to heat through.
Add chopped parsley and serve.