– chicken breasts – salt– pepper– olive oil– butter– white mushrooms– yellow onion– all purpose flour– chicken broth– heavy cream– Worcestershire sauce– Dijon mustard– thyme stems – flat leaf parsley
Pat chicken dry and season with salt and pepper. Heat oil and butter in a skillet over medium-high heat. Add chicken and brown on each side.
1
Remove chicken. Using the same pan, add mushrooms and onions and cook until golden brown and caramelized.
1
Add flour and stir to coat. Cook 1-2 minutes. Add in broth, heavy cream, Worcestershire sauce, and dijon mustard and whisk until thickened. Finally, add salt and pepper.
2
Place chicken breasts back in the pan and cover with sauce. Allow to heat through.
2
Plate and spoon sauce over chicken to serve. Garnish with fresh thyme and parsley. Enjoy!