Season chicken breasts with salt, pepper, and paprika. Dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
Add sliced mushrooms and minced shallots to the skillet. Sauté until softened and lightly browned, about 5-7 minutes.
Stir in garlic and cook for 1 minute more. Pour in white wine and deglaze the skillet, scraping up any browned bits. Let the wine reduce slightly, about 2-3 minutes.
Add chicken broth, Dijon mustard, and heavy cream to the skillet. Stir well to combine. Bring the sauce to a simmer.
Return chicken breasts to the skillet and nestle them in the sauce. Sprinkle with fresh thyme. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
Garnish with fresh parsley. Serve hot over mashed potatoes, pasta, or rice.
This recipe is amazing! The sauce is the best part, so creamy and flavorful. It's elegant enough for a dinner party, but easy enough to make on a weeknight. Highly recommended!
I found this recipe a little disappointing. The sauce was a bit too rich for my taste, and the chicken was a little overcooked. I might have made a mistake somewhere. Would not make again.
Very tasty! The creamy Dijon sauce is the star of the show. I used cremini mushrooms and they worked perfectly. It's a relatively simple dish to make, which is great for a weeknight dinner.
This is restaurant quality! The sauce is absolutely incredible, so rich and flavorful. The chicken was cooked to perfection, and the whole dish came together beautifully. Highly recommend!
A decent recipe. The sauce was good, but the chicken seemed a bit bland on its own. Maybe marinating the chicken beforehand would add some extra flavor. The instructions could be clearer.
