Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless skinless chicken thighs
- 7.1 oz (200 g) mushrooms, sliced
- 2.1 oz (60 g) shallot, chopped
- 5.0 tsp (25 g) Dijon mustard
- 2.5 oz (70 g) heavy cream
- 4.1 US fl oz (120 ml) chicken broth
- 2.0 tsp (9 g) olive oil
- 0.5 tsp (1 g) dried thyme
- 0.2 tsp (1 g) salt
Method
- Heat oil in a skillet. Brown chicken for 5 minutes per side and set aside.
- Cook mushrooms and shallot in the pan for 6–7 minutes. Add thyme and broth and scrape up the browned bits.
- Return chicken, cover and simmer for 10–12 minutes until it reaches 165°F (74°C).
- Stir in mustard and cream and warm gently for 2–3 minutes without boiling hard. Divide chicken and sauce between two plates.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Milk and mustard; check broth.
Approximate nutrition per serving: 432 kcal · Protein 45 g · Carbohydrates 9 g · Fat 24 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.