Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts ((about 24 ounces))
  • 2 tablespoons flour
  • 1 tsp EACH salt, garlic powder, onion powder
  • 1/2 tsp EACH pepper, paprika
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil, divided
  • 1 pound Dutch baby potatoes halved, quartered if large ((optional))
  • 12 ounces cremini mushrooms, sliced ¼-inch thick
  • 1 shallot, diced
  • 4-6 garlic cloves, minced
  • ¼ teaspoon red pepper
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tsp EACH dried parsley, dried basil (or 1 TBS EACH fresh)
  • 1/2 tsp EACH dried oregano, dried thyme
  • ¼ cup freshly grated Parmesan cheese

Instruction

  • Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes or until potatoes are fork tender. Drain and set aside.
  • Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
  • Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
  • Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
  • Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in an even layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
  • Reduce heat to medium and add oil if needed to equal about 1 ½ tablespoons. Add potatoes, shallots, garlic and red pepper flakes. Sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by balsamic, vinegar and all of the sauce seasonings.
  • Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often (not too thick). Push potatoes to the side of the pan and whisk in Parmesan until melted.
  • Stir in mushrooms and add chicken to warm through to soak up the sauce. Garnish with fresh parsley if desired.