Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 large onion (sliced)
- 2 cups mushrooms (sliced, any variety)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional, or additional broth)
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Prepare the Chicken:
- Season the chicken breasts or thighs with salt and pepper.
2. Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Onions and Mushrooms:
- In the same skillet, add the sliced onions and cook until softened and lightly caramelized, about 5 minutes.
- Add the sliced mushrooms and cook until they are tender and browned, about 5 minutes more.
- Stir in the minced garlic and cook for another minute until fragrant.
4. Make the Cream Sauce:
- Pour in the white wine (if using) and cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the chicken broth, heavy cream, Dijon mustard, dried thyme, and dried rosemary (if using). Bring the mixture to a simmer and cook for about 5 minutes, until the sauce has slightly thickened.
5. Combine and Finish:
- Return the cooked chicken to the skillet, nestling it into the sauce.
- Simmer for an additional 5 minutes to ensure the chicken is heated through and well coated with the sauce.
- Adjust seasoning with salt and pepper to taste.
6. Serve:
- Garnish with fresh parsley.
- Serve the chicken with mushrooms and onions in cream sauce over rice, pasta, or alongside a side of vegetables or crusty bread.
Enjoy your creamy, flavorful chicken dish!
