Follow these steps for perfect results
chicken breasts
butter
olive oil
mushrooms
sliced
dry white wine
Dijon mustard
onion
chopped
herbes de provence
heavy cream
salt
to taste
pepper
to taste
In a large skillet, heat olive oil and butter over medium-high heat.
Brown chicken breasts on all sides for about 5 minutes.
Remove chicken from skillet and set aside.
If desired, sauté sliced mushrooms in the skillet until softened.
Return chicken to the skillet with the mushrooms.
Pour in dry white wine and add enough water to almost cover the chicken.
Stir in Dijon mustard.
Season with salt and pepper to taste.
Add chopped onion and herbes de Provence.
Cover the skillet and simmer for 30 minutes.
Remove the lid and continue to simmer for another 30 minutes, allowing the sauce to reduce.
Stir in heavy cream.
Bring to a gentle boil, then immediately remove from heat.
Serve hot over rice.
Expert advice for the best results
Use bone-in chicken thighs for extra flavor.
Add a squeeze of lemon juice at the end to brighten the flavors.
Serve with a side of roasted vegetables.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve the chicken over a bed of rice, spooning the sauce over the top. Garnish with fresh parsley.
Serve with rice, mashed potatoes, or pasta.
Serve with a side of green beans or asparagus.
Pairs well with creamy sauces.
A lighter option.
Discover the story behind this recipe
Classic French-inspired dish
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