1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil and butter. Once melted, add the chopped onion and sauté until soft and translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
4. Sprinkle in the dried thyme and oregano, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
5. Reduce the heat to low and stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Let the sauce simmer until it thickens slightly, about 3-5 minutes.
6. Return the cooked chicken to the pan and stir to coat it in the creamy sauce. Simmer for another 2 minutes until everything is well combined.
7. Garnish with fresh parsley and serve hot over rice or pasta.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 420 | Servings: 4
Thanks for your SHARES!
Tiramisu Recipe
The Mysterious Meaning of the Appearance of an Owl and Other Lucky Animals
Whoa, I gotta try this next time!
A young girl thought she found a lizard. When the vet sees it, he can’t believe his eyes.
Cook This For Dinner, And Guess What? My Hubby And I Couldn’t Resist
10 easy baseboard cleaning hacks
