Chicken Diane

1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high.
2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary.
3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special.
4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.
5. Cook, stirring occasionally, until mushrooms begin to brown (5 min).
6. Add shallot and cook, while stirring until tender (3 min).
7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds).
8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min).
9. Add parsley and season to taste with salt and pepper. Remove from heat.
10. Transfer the chicken and its juices back into the sauce in the pan. Enjoy immediately.

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