Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 2 cups cooked white rice
- Fresh parsley, for garnish
If you’re missing an ingredient, don’t worry! You can substitute chicken thighs for breasts or use vegetable broth instead of chicken broth if you prefer. Cooking should be about creativity and flexibility, just as my grandmother taught me.
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Let them sit for about 10 minutes to absorb the flavors.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same skillet, add the sliced mushrooms and chopped onion. Sauté for 5 minutes or until the mushrooms are browned and the onions are translucent.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard, bringing the mixture to a gentle simmer.
- Return the chicken to the skillet, spooning the sauce over each piece. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
- Serve the chicken over a bed of cooked white rice, generously drizzling with the creamy sauce. Garnish with fresh parsley before serving.
As you cook, remember that patience is key. Cooking at home allows you to embrace the process, much like my abuela did with her simmering pots of sopa de fideo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International