A delightful chicken dish cooked in a creamy mushroom and white wine sauce, perfect for a comforting dinner.
Cut the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
In a mixing bowl, combine the flour, dry mustard, sea salt, and black pepper.
Mix thoroughly to ensure the seasoning is evenly distributed.
Dredge the chicken pieces in the flour mixture, coating them evenly.
Shake off excess flour to avoid clumping.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken until golden brown on all sides. Remove and set aside.
Cook in batches if necessary to avoid overcrowding the pan.
Add another tablespoon of olive oil to the skillet and sauté the mushrooms and onions until softened. Remove and set aside.
Cook until the mushrooms release their moisture and the onions are translucent.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
This step adds depth of flavor to the sauce.
Stir in the cream and bring to a gentle simmer.
Stir constantly to prevent the cream from curdling.
Return the chicken, mushrooms, and onions to the skillet. Simmer for 10 minutes until the sauce thickens.
Stir occasionally to ensure even cooking.
Serve the dish hot, garnished with fresh herbs if desired.
Serve with your favorite side dish for a complete meal.
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