One Pan Chicken
Seared chicken breast in a creamy dijon sauce with sautéed mushrooms and potatoes
Equipment
- Cast Iron Skillet
Ingredients
- 2 chicken breasts cut in half to make four cutlets
- 1 tsp italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- ¼ tbsp baking soda
- 12 oz mushrooms Button or baby bella. (thinly sliced)
- 1 potato diced into 1 inch cubes
- 1 tbsp garlic minced
- ½ cup heavy cream
- ½ cup white wine
- 1 tbsp dijon mustard
- 1 cup chicken broth
- 2 sprigs thyme or rosemary
- 1 tsp corn starch
- 1 tbsp water
Instructions
- Create cutlets, by slicing the chicken breast in half lengthwise horizontally (or pound out chicken breast until flat)
- Add olive oil to pan and heat over medium high heat.
- Pat dry chicken cutlets and sprinkle Italian seasoning evenly.
- Add cutlets and sear for 3-5 minutes per side or until exterior is well browned.
- Remove cutlets from pan and cover with foil.
- Place butter in pan.
- Stir in mushrooms and potatoes.
- Sprinkle in baking soda and sauté for 10 minutes.
- Add in garlic and cook until fragrant (about 30 seconds)
- Deglaze pan by adding white wine and scraping the bottom of the pan.
- Add heavy cream, dijon mustard, chicken broth and thyme / rosemary.
- Dissolve corn starch in water and add to pan.
- Bring to a boil.
- Add chicken breast back to pan and cook for 5 minutes.
- Remove pan from heat and allow to cool for 5 minutes.
- Remove thyme / rosemary sprig.
- Garnish with parsley and add some fresh tomatoes (optional).
- Serve warm over rice with fresh baked bread!