Ingredients

The following ingredients have 4 Servings
  • 3 Chicken breast sliced in half lengthwise
  • kosher salt and pepper
  • 2 Tablespoons Avocado Oil
  • 1/2 Small onion (diced)
  • 8 ounces Baby bella mushrooms (sliced)
  • 3 Cloves Garlic (minced)
  • 1 Cup Heavy cream
  • 1 Tablespoon Dijon mustard
  • 1 Cup Chicken broth
  • 1/2 Tablespoon Dried dill
  • 1 teaspoon lemon juice

Instruction

  • Season both sides of the chicken breast cutlets with salt and pepper
  • Heat a skillet over medium high heat. Add the avocado oil and cook the chicken breast on both sides until brown and cooked through. Use a meat thermometer to insure they are 165F internal temperature. Remove chicken from the pan and set aside.
  • Lower the heat to medium and add in the onions. Cook until translucent. Add in the garlic, and the mushrooms. Continue to cook for 8 more minutes until the mushrooms are browned
  • Add in the heavy cream, chicken broth and dijon mustard. Bring the sauce to a boil and let cook over medium high heat until reduced by half.
  • Add in the dill and the lemon juice.
  • Add the chicken back to the pan and serve.