Creamy Mushroom Chicken (Print Version)

# Ingredients:

01 - 2 big chicken breasts.
02 - Seasoning: salt and pepper.
03 - Some flour for coating.
04 - A couple of tablespoons of olive oil.
05 - 2 tablespoons of butter.
06 - 12 ounces of sliced mushrooms—white or cremini work great.
07 - A pinch of Italian herbs.
08 - Three garlic cloves, finely chopped.
09 - Half a cup of chicken stock.
10 - A dash (1/2 teaspoon) of fresh lemon juice.
11 - 1/2 teaspoon Dijon mustard.
12 - One cup of heavy cream.

# Instructions:

01 - Slice the chicken breasts into four thin cutlets. Sprinkle with pepper and salt, then lightly coat in flour.
02 - Heat oil in a pan on medium-high. Cook the chicken for about four or five minutes per side until it’s golden, then set aside.
03 - Melt butter in the same pan. Toss in mushrooms and Italian herbs, cooking until they brown and their water’s gone. Set aside.
04 - Stir in garlic, chicken broth, mustard, and lemon juice. Let it simmer down until the liquid reduces, then add the cream.
05 - Put the chicken and mushrooms back in the sauce. Let it cook for about five minutes until the sauce thickens and the chicken is fully done.

# Notes:

01 - Takes around 30 minutes to prepare.
02 - For a lighter sauce, use half-and-half instead of cream.
03 - Best enjoyed right after making it.

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