Name: Creamy Garlic-Thyme Chicken with White Wine Pan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French-inspired / Contemporary European
Ingredients: 4 6 oz (170 g) each (total ~680 g) boneless skinless chicken breasts; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp (optional, for light dredge) all-purpose flour; 1 tbsp (15 ml) extra-virgin olive oil; 2 tbsp (28 g) unsalted butter; 1 small, finely chopped (~70 g) yellow onion; 3 cloves, finely minced (~9 g) garlic; 170 g (6 oz), sliced (optional but recommended) cremini mushrooms; 1/2 cup (120 ml) or use extra chicken stock dry white wine; 1 1/4 cups (300 ml) low-sodium chicken stock; 1 cup (240 ml) heavy cream; 1 tbsp (15 g) Dijon mustard; 1 tsp (or 1/2 tsp dried) fresh thyme leaves; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (optional, see note), mixed with 1 tbsp water cornstarch; 2 tbsp, chopped (~8 g) fresh flat-leaf parsley; 1/4 tsp (optional) crushed red pepper flakes

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