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
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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.
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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.
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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.
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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.