French Chicken and Mushroom Skillet with Dijon Cream Sauce

Pat the chicken breasts dry and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced cremini mushrooms and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and browned.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.

Reduce the heat to low. Stir in the heavy cream and Dijon mustard until well combined and the sauce is smooth. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Heat through for 1-2 minutes.

Garnish with fresh chopped parsley and serve immediately.