Ingredients
Chicken
- 2 Boneless chicken thighs 6–8 oz or chicken breasts
- 1 tablespoon Avocado oil
- 2 tablespoon Butter divided
- Kosher salt
- Black pepper
Sauce
- 16 oz White button mushrooms sliced
- 1 large Shallot finely chopped
- 2 tablespoon Brandy or cognac
- ½ cup Chicken broth
- ⅓ cup Heavy cream
- 1 Lemon juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ cup Parsley finely chopped
Method
Chicken
- Season chicken generously with kosher salt and black pepper.
- Heat avocado oil and 1 tablespoon butter in a skillet over medium-high heat.
- Sear chicken until golden and cooked through, about 4 minutes per side (internal temp: 165°F).
- Transfer chicken to a plate. Don’t clean the pan—those golden bits are pure flavor.
Sauce
- Lower heat to medium. Add mushrooms and remaining butter. Cook 5 minutes until browned.
- Stir in shallots and cook until soft, about 3 minutes.
- Add brandy and deglaze, scraping up any fond. Let reduce almost entirely, about 30 seconds.
- Stir in chicken broth, cream, lemon juice, Dijon, and Worcestershire. Simmer 3 minutes, until slightly thickened.
- Fold in parsley. Taste and season.
- Return chicken (plus juices) to the pan. Spoon sauce over top and serve immediately.