Pan Seared Chicken in a Mushroom Mustard Sauce

I'm always looking for different ways to make chicken because we have so much of it!  I saw 2 recipes that looked good and ended up making this one on Friday night.  It's an easy weeknight dinner (another plus in my book!) that tastes great!  I served M's and mine over brown rice and put B's with some white rice.  The original recipe calls for tarragon but I used thyme just because I prefer it.  I was skeptical about cooking the chicken on the stove top because we had the thicker Costco chicken breasts.  I was able to pound them pretty thin and it worked out just fine.

Ingredients:

• 1 tablespoon oil
• 4 small chicken breasts, pounded thin and seasoned with salt and pepper
• salt and pepper to taste
• 1 tablespoon oil
• 8 ounces mushrooms, sliced
• 1 medium shallot, finely diced
• 1 clove garlic, chopped
• 1/2 cup chicken broth
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons dried thyme
• salt and pepper

Directions:

Heat the oil in a large pan over medium-high heat, season the chicken with salt and pepper, add it to the pan and cook until browned, about 2-3 minutes per side and set aside.

Add the oil and mushrooms and saute until browned on both sides, about 7-8 minutes

Add the shallot and saute for 1 minute.

Add the garlic and saute for half a minute.

Add the wine, deglaze the pan, add the chicken broth and cream, bring to a boil and let simmer until reduced by half, about 5-7 minutes.

Mix in the mustard and tarragon, season with salt and pepper, return the chicken to the pan and cook for 2-3 minutes.