A delightful chicken dish with a creamy mustard sauce and sautéed mushrooms, perfect for a quick and flavorful dinner.
Pound the chicken breasts to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
Dredge the chicken in the flour, shaking off any excess.
Coating the chicken lightly with flour helps create a golden crust when sautéed.
Heat 1 tablespoon of butter in a frying pan over medium heat.
Ensure the butter is melted and slightly bubbling before adding the chicken.
Cook the chicken for about 7 minutes, turning once, until golden brown and cooked through. Remove and set aside.
Avoid overcrowding the pan to ensure the chicken browns evenly.
Add the remaining butter to the pan and increase the heat to medium-high.
Scrape up any browned bits from the chicken to add flavor to the sauce.
Sauté the onions and mushrooms for about 5 minutes until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Reduce the heat to low and stir in the cream, parsley, mustard, and lemon juice.
Mix well to combine the flavors and create a smooth sauce.
Simmer the sauce for 2 minutes, then return the chicken to the pan, spooning the sauce over the top.
Allow the chicken to absorb some of the sauce for enhanced flavor.
Serve the chicken with the sauce spooned over it, garnished with additional parsley if desired.
Pair with your favorite side dish for a complete meal.
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