Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp all-purpose flour
  • 10 oz cremini mushrooms, sliced thick
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1 tsp fresh thyme leaves
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 1/2 cup half-and-half
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Season the chicken thighs with sea salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess.
  2. Heat extra virgin olive oil in a large 12-inch skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until a golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  3. In the same skillet, add the sliced mushrooms. Cook undisturbed for 5 minutes until they release their water and turn a deep chestnut brown. Then add diced shallots and minced garlic. Sauté 1 minute until fragrant and mushrooms are tender.
  4. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Allow the liquid to reduce by half.
  5. Reduce heat to medium-low. Whisk in the chicken stock, half-and-half, and Dijon mustard. Simmer for 5 minutes until the sauce begins to coat the back of a spoon.
  6. Return the chicken and any accumulated juices to the pan. Simmer for an additional 2 minutes until the chicken reaches an internal temperature of 165°F (74°C). Stir in fresh parsley and lemon juice before serving.