Prepare Chicken: Wash and thoroughly dry chicken pieces. Season both sides with salt and pepper.
1 lb Chicken Breast, Salt, Black Pepper
Cook Chicken: In a pan, heat oil over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.
1 teaspoons Olive Oil, 1 lb Chicken Breast
Cook Mushrooms: In the same skillet, add mushrooms. If large, chop into smaller pieces. Cook until browned.
6 oz Mushrooms
Add Garlic: Stir in finely chopped garlic and cook for 30 seconds.
1 clove Garlic
Combine Ingredients: Return chicken to the skillet. Add mustard and cream, mixing well.
1 lb Chicken Breast, ½ cup whipping cream, 1 teaspoons Mustard
Simmer: Reduce heat, cover, and simmer for about 15 minutes.
Garnish and Serve: Sprinkle with parsley for flavor and color. Serve hot with a slice of bread to enjoy the sauce.
Quick Note
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Notes
Adjusting for Saltiness: Depending on the type of mustard used, the sauce's saltiness can vary. Taste before adding any additional salt, especially if your mustard or chicken broth contains salt.
Cream Substitutes: If using a dairy-free alternative to whipping cream, opt for full-fat coconut milk or cashew cream for the best consistency. Lighter alternatives might not provide the same richness and could affect the sauce's thickness.
Mushroom Variety: While any mushrooms will work, using a mix of button, cremini, and wild mushrooms can add depth and complexity to your dish. Feel free to experiment with different types to find your favorite combination.
Mustard Options: Dijon mustard is recommended for its smooth flavor, but whole grain mustard can add a delightful texture. If you prefer a milder sauce, consider reducing the mustard quantity by half.
Serving Suggestion: This dish pairs wonderfully with a sprinkle of fresh parsley or thyme right before serving. Not only does it add a pop of color, but the fresh herbs complement the creamy sauce beautifully.
Skillet Choices: While cast iron skillets are great for achieving a good sear on the chicken, any heavy-bottomed skillet will do. Non-stick skillets can also be used, especially if you're concerned about the chicken sticking or if you're aiming for easier cleanup.