A delightful chicken dish featuring a creamy Dijon mustard sauce with mushrooms, served over a bed of rice.
Heat the butter in a large skillet over medium heat.
Ensure the butter doesn't brown too much; it should just melt and sizzle slightly.
Add the chicken breasts to the skillet and cook until golden brown on both sides.
Cook the chicken in batches if needed to avoid overcrowding the pan.
Remove the chicken from the skillet and set aside on a warm platter.
Cover the chicken with foil to keep it warm while preparing the sauce.
Add the garlic, onion, and mushrooms to the skillet and sauté until the onion is translucent and the mushrooms are tender.
Stir frequently to prevent the garlic from burning.
Stir in the Dijon mustard and heavy cream, mixing well.
Lower the heat to prevent the cream from curdling.
Return the chicken to the skillet, coating it with the sauce, and simmer until heated through.
Simmer gently to allow the flavors to meld together.
Serve the chicken and sauce over a bed of wild rice.
Garnish with fresh parsley for a pop of color and added flavor.
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