• 500 gr fresh mushrooms (white or Portobello), sliced
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup white wine
• 1 chicken stock cube dissolved in 1/2 cup water
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano or thyme
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/3 cup fresh parsley, chopped
METHOD
1. Season the chicken fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and keep it warm. In the same skillet, add the remaining tablespoon of butter and 1 tablespoon of olive oil.
2. Sauté the mushrooms for 5-6 minutes until they soften and turn golden. Add the onion and garlic and sauté for another 2-3 minutes. Pour in the white wine and let the alcohol evaporate for 2-3 minutes. Add the chicken stock, Dijon mustard, oregano, salt, pepper, and heavy cream.
3. Stir well. For a richer flavor, add the grated Parmesan cheese. Return the chicken to the skillet. Cover and let it simmer gently for 10-15 minutes, until the sauce thickens and the chicken is fully cooked. Garnish with fresh parsley and serve the chicken hot.
