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Export 10 ingredients for grocery delivery
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.
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