Skillet Chicken with Mushroom Cream Sauce

Directions

1. Pound chicken to 1/4-inch thickness. Rub with Roasted Garlic Grapeseed Oil and season with Garlic Galore Seasoning. Heat a 10-inch skillet over medium heat. Add the chicken and cook for about 3-4 minutes on each side or until golden brown and cooked through: 165F. Transfer chicken to a plate and cover to keep warm.

2. Add the butter to the now empty pan and heat until melted. Add mushrooms, onion, and Rancher Rub; sauté for 5-7 minutes or until tender.

3. Add chicken broth and stir to deglaze pan, scraping up any brown bits on the bottom of the pan.

4. Reduce heat to medium-low. Stir in heavy cream and Dijon mustard. Bring sauce to a simmer. Whisk together cornstarch and water. Stir into sauce.

5. Add the chicken back to the pan. Cook for about 5 minutes or until chicken is heated through and sauce has thickened.

6. Serve chicken with mushroom cream sauce and your favorite vegetable.