Mushroom Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

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

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  0.8 tsp ¾ teaspoon kosher salt (divided)
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  0.3 tsp ¼ teaspoon ground black pepper
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Olive oil

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

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  2 tbsp Unsalted Butter
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  1 Shallot(30g)
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  2 Garlic(6g)
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  1.3 cup Low Sodium Chicken Broth

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

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  1 tsp Mustard, Dijon

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

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  1 tsp Sherry, Dry
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  0.5 cup Cream, Heavy Whipping
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  2 tsp Thyme, Fresh
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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 half the salt and all the pepper.
2. 2Place the flour in a shallow dish and lightly dredge each chicken piece on both sides, shaking off excess.
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 165°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, shallot, garlic, and mushrooms to the skillet. Cook 9–11 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown.
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 to the pan and warm through for 1–2 minutes, turning the chicken to coat it in the sauce. Sprinkle with fresh thyme and the remaining salt.
7. 7Divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days. Serve over mashed potatoes or rice if desired.