Ingredients
Method
Sear Chicken
- Pat chicken dry, season
- Sear skin-side down 8 minutes until golden
- Flip, cook 5 minutes, remove
Cook Mushrooms
- Melt butter in same pan
- Sauté mushrooms until browned
- Add garlic and shallot, cook 2 minutes
Make Sauce
- Deglaze with broth, scrape fond
- Stir in cream and mustard
- Simmer 5 minutes until thickened
Finish
- Return chicken to pan
- Simmer 10 minutes until cooked
- Garnish with herbs and lemon zest
Notes
Enjoy your delicious creation!