Blancs de poulet à la sauce aux champignons à la poêle

Ingrédients

• 1 lb Chicken Breast
• Salt
• Black Pepper
• 1 teaspoons Olive Oil
• 6 oz Mushrooms
• 1 clove Garlic
• 1 teaspoons Mustard
• 1/2 cup whipping cream

Préparation

1. 1

   Prepare Chicken: Wash and thoroughly dry chicken pieces. Season both sides with salt and pepper.

2. 2

   Cook Chicken: In a pan, heat oil over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.

3. 3

   Cook Mushrooms: In the same skillet, add mushrooms. If large, chop into smaller pieces. Cook until browned.

4. 4

   Add Garlic: Stir in finely chopped garlic and cook for 30 seconds.

5. 5

   Combine Ingredients: Return chicken to the skillet. Add mustard and cream, mixing well.

6. 6

   Simmer: Reduce heat, cover, and simmer for about 15 minutes.

7. 7

   Garnish and Serve: Sprinkle with parsley for flavor and color. Serve hot with a slice of bread to enjoy the sauce.