Poulet à la Crème

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 8 oz sliced cremini mushrooms
• 3/4 cup heavy cream
• 1/3 cup dry white wine
• 1 minced shallot
• 2 cloves minced garlic
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp Dijon mustard(optional)
• 2 sprigs fresh thyme(optional)
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Pat chicken dry and season both sides with salt and pepper.

2. 2

   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.

3. 3

   Reduce heat to medium and add remaining butter. Sauté mushrooms 4-5 minutes until browned, then add shallot and garlic and cook 2 minutes more.

4. 4

   Pour in white wine, scraping up browned bits, and simmer 2 minutes until reduced by half.

5. 5

   Stir in cream, Dijon mustard, and thyme. Simmer 3-4 minutes until sauce thickens enough to coat a spoon. Season to taste with salt and pepper.

6. 6

   Return chicken and any juices to the pan, spoon sauce over, and simmer 1 minute to warm through. Serve with crusty bread, rice, or mashed potatoes.