Savory Chicken and Mushroom Skillet

Instructions

1. Step 1

   Season the chicken breasts with ½ tsp (3 gr) salt and all of the black pepper.

   Ingredients used: 680.0 gr Chicken Breast, 2.0 gr Ground Black Pepper, 3.0 gr Kosher Salt

   Cookware: plate, tongs

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Sear the seasoned chicken until golden, about 3 minutes per side, then transfer it to a clean plate.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, plate, tongs

3. Step 3

   Add the butter and mushrooms to the skillet. Cook over medium heat, stirring occasionally, until the mushrooms are browned and their released liquid has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 28.0 gr Butter, 340.0 gr Cremini Mushroom

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the onion, garlic, and thyme. Cook over medium heat until the onion softens and the garlic is fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 9.0 gr Garlic, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Sprinkle in the flour and stir until it coats the vegetables and loses its raw appearance.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

6. Step 6

   Gradually whisk in the chicken broth, scraping up the browned residue from the skillet. Whisk in the Dijon mustard and bring the sauce to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 ml Chicken Broth, 15.0 gr Dijon Mustard

   Cookware: large skillet, whisk

7. Step 7

   Stir in the cream and the remaining ½ tsp (3 gr) salt. Simmer over low heat until the sauce begins to thicken.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream, 3.0 gr Kosher Salt

   Cookware: large skillet, wooden spoon

8. Step 8

   Return the chicken and any accumulated juices to the skillet. Cook over low heat until the thickest part of each breast reaches 74°C.

   Timer: 6 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

9. Step 9

   Remove the skillet from the heat, stir the lemon juice into the sauce, and finish with the parsley.

   Ingredients used: 15.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: large skillet, wooden spoon