Step 1

Add vegetable oil to a large 12-inch skillet and set over medium-high heat.

Step 2

Season chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder.

Step 3

Add chicken breasts to the heated oil and cook for 5 minutes.

Step 4

Flip over chicken breasts and add 1 tablespoon butter; swirl it around and continue to cook the chicken for 4 more minutes, or until golden.

Step 5

Remove chicken from skillet and set aside.

Step 6

Melt remaining butter in the skillet and stir in mushrooms; cook for about 4 minutes, or until mushrooms have browned.

Step 7

Stir in garlic and cook for 20 seconds.

Step 8

Remove mushrooms from pan and set aside.

Step 9

Set skillet over medium-high heat and add in chicken broth; whisk in Dijon mustard until dissolved and continue to cook for about 4 minutes, or until sauce has reduced.

Step 10

Whisk in cream; season with dried thyme and dried parsley, and cook for 1 minute.

Step 11

Add chicken and mushrooms back in the pan and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is cooked when internal temperature registers at 165˚F. Use an instant read thermometer for accurate results.

Step 12

Taste for salt and pepper; adjust accordingly.

Step 13

Serve.