3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and cook until it becomes soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
4. Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5 minutes. This step adds depth and flavor to the sauce.
5. Make the Sauce:
Sprinkle the flour over the mushrooms and onions, stirring constantly to combine. This will help thicken the sauce. Slowly pour in the hot water or chicken stock, stirring continuously to prevent lumps from forming. Add the Dijon mustard and stir to combine. Let the sauce simmer for about 2-3 minutes, until it starts to thicken.
6. Combine the Chicken and Sauce:
Return the seared chicken pieces to the skillet, along with any juices that have accumulated. Stir to coat the chicken in the sauce. Reduce the heat to low and let the chicken simmer in the sauce for about 5 minutes, allowing the flavors to meld together.
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