Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

Heat 1 tbsp each of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned and cooked through. Remove to a plate and tent with foil to keep warm.

Step 3

Add the remaining 1 tbsp each of butter and olive oil to the skillet. Add the mushrooms and shallots and sauté for 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.

Step 4

Remove the pan from the heat and add the brandy, if using. Return to the heat and simmer for 1 minute to burn off the alcohol.

Step 5

Stir in the chicken broth, Dijon mustard, and lemon juice. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Step 6

Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

Step 7

Return the chicken to the skillet and spoon the creamy mushroom sauce over top. Sprinkle with parsley and serve hot.