Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 3 tablespoons WVOO wild mushroom and sage infused olive oil
  • 1 cup assorted wild mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1/2 teasp dried thyme
  • Fresh sage leaves for garnish
  • Fresh parsley, chopped for garnish

Instructions

  1. Prep chicken: Preheat oven top 400ËšF (200ËšC). Season chicken breasts with salt and pepper
  2. Sauté vegetablesL In a large oven-safe skillet over medium heat, add 2 tablespoons of WVOO wild mushroom and sage infused olive oil. Sauté onions, garlic, and mushrooms until tender and aromatic
  3. Cook chicken: Push vegetables to the side of the skillet and add the remaining tablespoon of WVOO mushroom and sage infused olive oil. Add chicken breasts and cook until browned on both sides (approx. 3 minutes per side)
  4. Add liquids: Pour in the white wine (if using), chicken broth, Dijon mustard, and sprinkle the thyme. Stir well to combine and allow the liquid to simmer for 3-5 minutes
  5. Bake: Transfer the skilled to the preheated oven, Bake for about 20-25 minutes, or until the chicken is cooked through
  6. Serve: Remove skillet from oven. Let rest for a few minutes. Garnish with fresh sage leaves and chopped parsley before serving.

Note: the dish pairs wonderfully with roasted potatoes opr rice pilaf and a green salad or steamed vegetables on the side.