Instructions

• Preheat oven to 400°F.
• Season the chicken breasts on both sides with Smoked Porcini Shallot Mustard Blend and salt. Set aside.
• Heat the butter and Porcini Extra virgin Olive Oil in a cast iron skillet large enough to hold all four chicken breasts at once. Heat until the butter foams. Stir in the minced shallots and saute without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle the mushrooms with a little salt.
• Add the chicken to the pan and combine with the mushrooms mixture. Spread to an even layer and cover. Move to the oven. Bake for 12-15 minutes or until an instant read thermometer registers 165°F in the largest section of the breast.
• Move the chicken to a platter, leaving the mushrooms in the pot. Pour the stock and wine in the casserole with the mushrooms. Simmer until reduced by about half – about 5 mins. Add in the cream and simmer until cream has thickened slightly. Taste and adjust with salt.
• Add the chicken back into the sauce and allow to heat through. Sprinkle with parsley and/or chives, spritz with lemon juice and serve immediately.