Creamy Mushroom Chicken Recipe

• 2 Boneless, skinless chicken breasts, cut into pieces
• 1 Teaspoon Dijon mustard
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder
• Salt and pepper to taste
• 2 Tablespoon olive oil
• 12 Ounces mushrooms, cleaned and cut into thick slices
• 4 Tablespoons butter
• 4 Cloves garlic, crushed
• 1 Tablespoon fresh chopped parsley
• 2 Large shallots, thinly sliced
• ½ Cup chicken broth
• ½ Cup dry white wine
• 1 Cup heavy cream
• 1/2 Cup grated Parmesan cheese

PREPARATION

1. Season the chicken with the mustard, onion powder, garlic powder, salt and pepper to taste, mix well.
2. Add oil to a hot skillet and brown chicken in batches over medium-high heat, cooking until browned on each side and no longer pink in the center; set aside.
3. In the same skillet, melt the butter, add the shallot and mushrooms. Cook until softened (about 3 minutes). Add the garlic and parsley; sauté until fragrant (about 1 minute).
4. Add the white wine and bring to the boil. Add the cream, broth and boil for 4 minutes, then add the chicken and continue cooking until the sauce has thickened slightly. 
5. Add the Parmesan cheese, mix and season with salt and pepper to taste.
6. Serve immediately and enjoy!

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