Description
Named for the Roman goddess of game, this recipe is a delicious blend of dijon mustard, mushrooms, and brandy!
Ingredients
Scale
- 2lbs boneless skinless chicken thighs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 ounces sliced button mushrooms
- 1 large shallot, finely chopped
- 2 tablespoons brandy
- 1/2 cup chicken broth or bouillon
- 1/3 cup heavy cream
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worchestershire sauce
- 1/4 cup chopped parsley
- salt and pepper
Instructions
- Season chicken with salt and pepper.
- Heat butter and oil in a large skillet over medium high heat.
- Add the chicken and cook until browned on each side and the chicken is fully cooked through to 165 degrees.
- Remove the chicken to a separate plate.
- Add the shallots and mushrooms to the same pan.
- Cook for about 5 minutes until the mushrooms are browned.
- Add the bandy and use a wooden spoon to scrape the bottom of the pan.
- Add in chicken broth, lemon, cream, mustard, and Worcestershire sauce. Stir until combined.
- Add the parsley and stir.
- Add the chicken back to the pan with the sauce and mushrooms and make sure everything is warm and saucy!
- Prep Time: 15
- Cook Time: 20