Ingredients
- 2 large chicken breasts sliced horizontally into 4 cutlets
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 10 ounces mushrooms sliced
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Italian seasoning
- 1/3 cup chicken broth
- 1 cup heavy cream
- 3/4 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Season chicken on both sides with salt and pepper. Then dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from the pan and set aside.
- Lower the heat to medium and add butter to the same skillet. Sauté the garlic for about 30 seconds, then add the sliced mushrooms. Add the onion powder, dried oregano, and Italian seasoning.
- Cook, stirring occasionally, until the mushrooms are browned and their liquid evaporates, about 4 minutes.
- Pour in the chicken broth and let it simmer for 3-4 minutes to reduce slightly. Stir in the heavy cream, lemon juice, and Dijon mustard. Gradually stir in the parmesan and continue to simmer until the sauce thickens, about 2-3 minutes.
- Return the chicken cutlets to the skillet and spoon the sauce over them. Allow everything to heat together for an additional 3 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Plate the chicken with the creamy mushroom sauce. Optionally garnish with a sprinkle of fresh herbs. Serve immediately.
