Chicken Breasts With A Herb, Mustard, Mushroom, Cre

Name: Chicken Breasts With A Herb, Mustard, Mushroom, Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 2 boneless chicken breasts, skin on. You will likely need to buy bone-in breasts and debone them. Or you can use boneless, skinless, if you have to.; 1 cup chopped shallots; 2 cups sliced mushrooms; 1 garlic clove, finely chopped; 1/2 cup white wine; 1 cup low-salt chicken stock; 1/4 cup cream; 2 tbsp fresh or 1 tbsp dried herbs (e.g. sage, rosemary, thyme, tarragon); 1 teaspoon Dijon mustard

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
2 boneless chicken breasts, skin on. You will likely need to buy bone-in breasts and debone them. Or you can use boneless, skinless, if you have to.
1 cup chopped shallots
2 cups sliced mushrooms
1 garlic clove, finely chopped
1/2 cup white wine
1 cup low-salt chicken stock
1/4 cup cream
2 tbsp fresh or 1 tbsp dried herbs (e.g. sage, rosemary, thyme, tarragon)
1 teaspoon Dijon mustard

1
Melt butter and oil in heavy frying pan over medium high heat.
2
Season chicken both sides.
3
Pan-fry, skin side up, for 5 minutes. Then pan-fry skin side down until skin is brown and almost crispy, about 10 minutes. Transfer chicken to plate.
4
Add shallots and mushrooms to pan, reduce heat to medium-low. Season and sautA for about 10 minutes; shallots will soften and mushrooms will release water.
5
Add wine; simmer until all liquid is nearly evaporated, scraping up browned bits.
6
Add stock and herbs, stir.
7
Return chicken to pan, skin side up, so it stays crispy. Simmer until chicken is cooked, about 15 minutes. Transfer chicken to serving plate.
8
Stir cream and mustard into the pan. Increase heat to high, cook until sauce thickens, about 2 minutes. Check seasoning.
9
Serve with buttery mashed potatoes, a dark green vegetable, and the sauce over the chicken.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 2 boneless chicken breasts, skin on. You will likely need to buy bone-in breasts and debone them. Or you can use boneless, skinless, if you have to., 1 cup chopped shallots, and more.

Yes, Chicken Breasts With A Herb, Mustard, Mushroom, Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With A Herb, Mustard, Mushroom, Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions