Step-by-Step Instructions for Creamy Mushroom Chicken

• Begin by slicing the chicken breasts in half lengthwise, creating four thinner cutlets. Season both sides with salt and pepper, ensuring the flavors penetrate. Next, lightly dredge each cutlet in flour, shaking off any excess to create a light coating that will crisp up during cooking.
• Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the floured chicken cutlets into the pan. Cook for 4-5 minutes on each side, allowing them to brown beautifully until golden and cooked through. Once finished, remove the chicken from the skillet and set it aside on a plate.
• In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the sliced mushrooms along with the Italian seasoning. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until all moisture has evaporated and they develop a golden-brown sear. Transfer the cooked mushrooms to a separate bowl and set aside.
• With the skillet still on medium heat, add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the chicken broth, followed by the lemon juice and Dijon mustard, stirring continuously. Allow this mixture to come to a gentle simmer and reduce by half, approximately 3-4 minutes, letting the flavors meld beautifully.
• Once the sauce has reduced, return the cooked chicken and sautéed mushrooms back into the skillet. Gently pour in the heavy cream, stirring well to combine all the ingredients. Cook for an additional 5 minutes, adjusting the heat as necessary, and ensuring the sauce thickens and the chicken is heated through.
• As the creamy sauce envelops the chicken, taste and season with additional salt and pepper as needed. Once everything is heated and the sauce is silky, remove from heat. Serve your delectable Creamy Mushroom Chicken warm, allowing each bite to bring comfort and joy to your table.