Prepare your ingredients before you begin.
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.
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.
Pour in the stock and cook an additional minute or two to heat through. Slowly whisk in cream. Season, as needed.
Return the chicken and any accumulated juices back to the pan. Spoon sauce and mushrooms over the chicken.
Serve as is or over noodles, zoodles, rice or cauliflower rice. Full recipe with more detailed instructions linked below!
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