Cooking Instructions

• Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
• Add the oil to a skillet over medium-high heat.
• Once the pan's hot, add the chicken. Cook it for 4-5 minutes per side until golden. Then, take the chicken out of the pan and set it aside.
• Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has cooked off and they get a nice sear.
• Take the mushrooms out of the pan (it’s okay to put them on the same plate as the chicken).
• Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard dissolves and let it reduce by half (about 3-4 minutes).
• Add the cream to the pan along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it's cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.