2 boneless skinless chicken breasts cut in half lengthwise
salt and freshly ground pepper
1 tbsp olive oil
2 tbsp butter
8 ounces mushrooms of choice sliced
4 cloves garlic sliced
1/2 cup chicken stock unsalted
1/2 cup heavy cream
1 tbsp dijon mustard
2-3 large handfuls leafy greens/spinach if desired
Instructions
Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides with salt and freshly ground pepper.
Add the oil to a skillet over medium high-heat and sear the chicken until golden and cooked through, flipping once, 2-3 minutes per side. Remove and set aside.
Add the butter to the pan. When melted, add the mushrooms and sear until golden, flipping as needed.
Stir in the garlic and cook until soft. Add the chicken broth and cream. Bring to a boil until the sauce thickens.
Stir in the Dijon until smooth, then the greens until they wilt. Add the chicken back to the pan. Season with salt and pepper and enjoy!
