Step 1

Season both sides of the chicken breast cutlets with salt and pepper

Step 2

Heat a skillet over medium high heat. Add the avocado oil and cook the chicken breast on both sides until brown and cooked through. Use a meat thermometer to insure they are 165F internal temperature. Remove chicken from the pan and set aside.

Step 3

Lower the heat to medium and add in the onions. Cook until translucent. Add in the garlic, and the mushrooms. Continue to cook for 8 more minutes until the mushrooms are browned

Step 4

Add in the heavy cream, chicken broth and dijon mustard. Bring the sauce to a boil and let cook over medium high heat until reduced by half.

Step 5

Add in the dill and the lemon juice.

Step 6

Add the chicken back to the pan and serve.