Ingredients

• 3 chicken breasts
• 2 garlic cloves (minced)
• 1/2 tsp. garlic powder
• 12 oz. mushrooms
• 2 sprigs thyme
• 1/2 onion (diced)
• 1 1/2 cup chicken broth
• 1 tsp. dijon mustard
• 1/2 cup flour
• 2 tsp. cornstarch
• 1 tsp. pepper
• 1/2 tsp. salt
• 1 tbsp. olive oil
• 4 tbsp. butter
• 1/2 cup heavy cream
• 1/2 cup dry white wine

Directions

1. Cut the chicken breasts in half, dry, and pound
2. Combine flour, salt, pepper, and garlic powder in a bowl
3. Drege chicken in melted butter (2 tbsp.) and 1 tbsp. olive oil, then in flour mixture
4. Cook chicken until brown (~5 min) then flip (~3-5 min)
5. Remove chicken, set aside
6. Add remaining butter (2 tbsp.) to skillet and cook mushrooms
7. Add onion and cook until soft
8. Add garlic and saute
9. Add wine, thyme, chicken broth, mustard, and cream
10. Bring to a boil for about 5 minutes
11. Stir in cornstarch and add chicken
12. Remove thyme
13. Add salt, pepper, and parsley