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.
It was okay. The sauce was nice, but my chicken was a little dry. Maybe I overcooked it. I'll try it again with a bit more attention to the cooking time. The flavor was good, just needed a bit more moisture in the chicken.
Wonderful recipe! The blend of flavors is fantastic. The instructions are easy to follow. I followed the recipe exactly and it came out perfect the first time. A new family favorite.
Excellent! This dish is a fantastic combination of flavors and textures. The Dijon sauce is just perfect, and the chicken comes out tender and juicy. Highly recommend this recipe to everyone.
This is a great recipe for a special dinner. The sauce is rich and flavorful, and the chicken is cooked to perfection. The thyme adds a lovely aroma. A true culinary experience!
