Mushroom Chicken

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ¾ teaspoon kosher salt (divided)
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  ¼ teaspoon ground black pepper
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  Flour, All-Purpose, White(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(30g)
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  Shallot
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  Garlic(120g)
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  Low Sodium Chicken Broth(300g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Sherry, Dry(5g)
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  Cream, Heavy Whipping(120g)
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  Thyme, Fresh(10g)
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  Mashed potatoes or rice (optional for serving)

Instructions

1. 1Halve each chicken breast horizontally by laying it flat, placing your hand on top, and carefully slicing through the middle. Cover with plastic wrap and pound with a meat mallet to an even ½-inch thickness. Season both sides with salt and pepper.
2. 2Place the flour in a shallow dish and lightly dredge each chicken piece on both sides, then arrange on a parchment-lined baking sheet.
3. 3Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon of the olive oil and let it shimmer (about 1–2 minutes). Carefully place 2 chicken pieces in the skillet without touching. Sear 2–3 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a plate and tent with foil. Repeat with the remaining 1 tablespoon oil and remaining 2 chicken pieces.
4. 4Reduce heat to medium. Add the butter, mushrooms, shallot, and garlic to the skillet. Cook 9–11 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown. Transfer the mushrooms to a plate.
5. 5Pour the chicken broth into the pan and scrape up any browned bits from the bottom. Whisk in the Dijon mustard and sherry. Simmer 2–4 minutes, whisking occasionally, until the liquid reduces by half.
6. 6While whisking constantly, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and warm through for 1–2 minutes, turning the chicken to coat it in the sauce.
7. 7Sprinkle with fresh thyme and divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.