Creamy Mushroom Chicken (Print Version)

# Ingredients:

01 - 2 big chicken breasts.
02 - Season with salt and pepper as needed.
03 - Flour for coating.
04 - 2 tablespoons of butter.
05 - A couple tablespoons olive oil.
06 - Sliced mushrooms (12 oz, any variety like white or cremini).
07 - A pinch of Italian herbs (about 1/4 tsp).
08 - Minced garlic cloves (3).
09 - Half a cup of chicken broth.
10 - A small splash of lemon juice (1/2 tsp).
11 - Half a teaspoon of Dijon mustard.
12 - One cup of heavy cream.

# Instructions:

01 - Slice chicken into thin cutlets. Sprinkle both sides with salt and pepper, then dust with flour.
02 - Heat oil in a pan. Fry cutlets for 4-5 minutes on each side at medium-high heat to crisp them up. Set aside.
03 - Toss butter and mushrooms with seasoning into the pan. Cook until they brown and release water. Remove from pan.
04 - Stir garlic, chicken stock, lemon juice, and mustard in the pan. Let it simmer until reduced. Then pour in cream.
05 - Place the chicken and mushrooms back in the sauce. Let it cook for about 5 minutes until sauce thickens and chicken's fully done.

# Notes:

01 - Done in about half an hour.
02 - For a thinner sauce, try using half-and-half.
03 - Tastes best fresh out of the pan.

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