A delightful twist on a classic dish, this recipe combines tender chicken with a creamy Dijon mustard sauce, complemented by sautéed mushrooms and onions.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown too much to maintain a smooth flavor.
Add the chicken breasts to the skillet and cook until golden on both sides, about 5 minutes per side.
Pound the chicken breasts to an even thickness for uniform cooking.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
Add the mushrooms and onions to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
In a bowl, whisk together the chicken broth, cornstarch, Dijon mustard, and heavy cream.
Whisk until the cornstarch is fully dissolved to avoid lumps.
Pour the sauce mixture into the skillet with the vegetables and bring to a gentle boil, stirring constantly.
Reduce the heat if the sauce thickens too quickly.
Return the chicken to the skillet, spoon the sauce over it, and simmer for 5 minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Serve the chicken with the sauce and vegetables, garnished with fresh parsley if desired.
Serve immediately for the best taste and texture.
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