Chicken with Mushroom Cream Sauce

This is an easy weeknight chicken with a luscious mushroom cream sauce.

Ingredients

• 1 pound chicken cutlets

• 2 packages cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1/2 cup chicken stock

• 1 tablespoon dijon mustard

• 1 cup cream

• 1 tablespoon butter

• 1 tablespoon Koroneiki Greek Extra Virgin Olive Oil 

• 1/2 cup flour

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 lemon, juiced

• 1/4 cup parsley, chopped

Instructions

1. Add the flour to a shallow bowl and mix with a pinch of salt and pepper. Coat the chicken with the flour.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken and saute the chicken for 5 minutes per side until golden brown and almost cooked through. Remove and set aside.

3. Add the mushrooms to the skillet and season with salt and pepper. Saute for a few minutes then add the garlic and cook for another 2 minutes.  Remove the mushrooms and set aside with the chicken. Add the chicken stock to the pan and reduce by 1/3, then add the cream, butter, dijon mustard and lemon juice. Nestle the chicken and mushrooms in the sauce and simmer until the chicken is cooked through.  Top with parsley and enjoy.

Takes 30 minutes

Serves 4