Prepare your ingredients before you begin.
1
Season chicken with salt & pepper and saute in a skillet with butter. Cook 3-4 minutes per side until golden and cooked through. Remove to a plate.
2
Melt remaining tablespoon of butter. Add the mushrooms and cook 2-3 minutes. Stir in garlic, lemon juice, parsley and Dijon mustard. Cook 30 seconds.
3
Pour in the stock and cook an additional minute or two to heat through. Slowly whisk in cream. Season, as needed.
4
Return the chicken and any accumulated juices back to the pan. Spoon sauce and mushrooms over the chicken.
5
Serve as is or over noodles, zoodles, rice or cauliflower rice. Full recipe with more detailed instructions linked below!
6
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