I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Brush the mushrooms, remove the stems and slice them into 1/2-inch thick slices.
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Thinly slice the onions crosswise, finely chop the garlic, and pick the leaves from the stems of thyme.
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Season both sides of the chicken with salt and pepper and brown on both sides.
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When the chicken is browned on both sides, remove and set aside. Note: it should not be fully cooked at this point.
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Add the mushrooms to the pan and cook, undisturbed, until golden brown. Then, deglaze with dry sherry.
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Add the garlic and thyme to the mushrooms and cook for 2-3 minutes. Then, remove and set aside.
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Add the onions to the pan and cook over medium-low heat, stirring only periodically, until deep golden brown.
When the onions are caramelized, add the mushroom mixture back to the pan.
Nestle the chicken into the onion-mushroom mixture and add the stock, mustard and heavy cream. Simmer for about 5 minutes until the sauce has thickened and the chicken is cooked through.
Top the finished chicken with fresh herbs and serve. ENJOY!