Éscalope de Poulet à la Fricassée

1.Season the chicken escalopes with salt and pepper on both sides.

2.In a large skillet, heat the olive oil over medium heat. Add the chicken escalopes and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

3.In the same skillet, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.

4.Pour in the chicken broth and bring to a simmer, scraping the bottom of the skillet to deglaze and incorporate any browned bits.

5.Stir in the heavy cream and Dijon mustard, mixing well. Let the sauce simmer for about 5 minutes until it thickens slightly.

6.Return the cooked chicken escalopes to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.

7.Serve hot, garnished with fresh parsley and thyme.