Categories: Chicken

Ingredients

• 2 tbsp. all-purpose flour
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 3 chicken breasts
• 3 tbsp. unsalted butter, divided
• 4 cups small broccoli florets
• 2 cups sliced fresh baby Portobello mushrooms
• 2 garlic cloves, minced
• 2 cups half-and-half
• 1/2 cup shredded Parmesan
• 2 tsp Dijon
• 1 tsp chopped fresh sage
• Garnish: chopped fresh sage, black pepper

Directions

1. In a shallow dish, whisk together flour, 1 tsp salt and 1/2 tsp pepper. Working in batches, add chicken, pressing gently to coat; shake off excess.

2. In a large skillet, melt 2 tbsp. butter over medium-high heat. Add chicken; cook until browned, 4 to 5 minutes per side. Remove from pan.

3. Melt remaining 1 tbsp. butter in pan. Add broccoli florets, mushrooms, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in half-and-half; cook just until bubbles form around sides of pan. Whisk in cheese, mustard and sage until smooth.

4. Return chicken to pan. Reduce heat to medium; cook, stirring occasionally, until slightly thickened and cooked through, about 10 minutes. Garnish with sage and pepper.

Email to a friend | Print this recipe | Back