Chicken Breasts With A Herb, Mustard, Mushroom, Cream Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 boneless chicken breasts, skin on. You will likely need to buy bone-in breasts and debone them. Or you can use boneless, skinless, if you have to.
• 1 cup chopped shallots
• 2 cups sliced mushrooms
• 1 garlic clove, finely chopped
• 1/2 cup white wine
• 1 cup low-salt chicken stock
• 1/4 cup cream
• 2 tbsp fresh or 1 tbsp dried herbs (e.g. sage, rosemary, thyme, tarragon)
• 1 teaspoon Dijon mustard

1. Melt butter and oil in heavy frying pan over medium high heat.
2. Season chicken both sides.
3. Pan-fry, skin side up, for 5 minutes. Then pan-fry skin side down until skin is brown and almost crispy, about 10 minutes. Transfer chicken to plate.
4. Add shallots and mushrooms to pan, reduce heat to medium-low. Season and sautA for about 10 minutes; shallots will soften and mushrooms will release water.
5. Add wine; simmer until all liquid is nearly evaporated, scraping up browned bits.
6. Add stock and herbs, stir.
7. Return chicken to pan, skin side up, so it stays crispy. Simmer until chicken is cooked, about 15 minutes. Transfer chicken to serving plate.
8. Stir cream and mustard into the pan. Increase heat to high, cook until sauce thickens, about 2 minutes. Check seasoning.
9. Serve with buttery mashed potatoes, a dark green vegetable, and the sauce over the chicken.

butter, olive oil, chicken breasts, shallots, mushrooms, garlic, white wine, lowsalt, cream, herbs, mustard

Taken from www.epicurious.com/recipes/member/views/chicken-breasts-with-a-herb-mustard-mushroom-cream-sauce-52377271 (may not work)