Preparation Time: 20 minutes
Cook Time: 30 minutes
Cut: Boneless chicken
4 boneless, skinless chicken breasts
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) Italian seasonings
1 Tbsp (15 ml) canola oil
3 Tbsp (45 ml) butter, divided
1 cup (125 ml) fresh mushrooms, sliced
4 cloves garlic, minced
1 cup (250 ml) chicken broth
½ cup (125 ml) heavy cream
1 tsp (5 ml) Dijon mustard
1 Tbsp cornstarch dissolved in 2 Tbsp water, for a thicker gravy (if desired)
½ tsp (2.5 ml) chili flakes
¼ cup (60 ml) flat leaf parsley, chopped
Lay chicken breast on cutting board and slice through the middle, parallel with the board, creating two thin filets. Repeat with each chicken breast.
Season chicken filets, both sides, with salt, pepper and Italian seasonings. Heat a large, heavy bottom skillet to medium high and add canola oil and 1 tablespoon of the butter. Fry seasoned filets for 3 minutes on each side, until well browned. Remove from skillet and set aside.
In the same skillet, add remaining 2 tablespoon of butter and sliced mushrooms. Sauté about six minutes, until mushrooms have released their liquid and begin to brown. Add minced garlic and sauté for 30 seconds. Add chicken broth, scraping up the brown bits on the bottom of the pan. Then add heavy cream, Dijon mustard, chili flakes, and cornstarch (if using). Stir well and return browned chicken to the pan and simmer for an additional 12 minutes or until internal temperature of chicken breast reads 165F (74C) and sauce thickens.
Garnish with flat leaf parsley.
Serve over rice, mashed potatoes, pasta or with crusty bread.