Creamy Leek Mustard Chicken with Zucchini Noodles and Thyme Mushrooms

Instructions

1. 1

   Season the chicken breasts on both sides with 4 g (3/4 tsp) of the salt, black pepper, and garlic powder.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Sear the chicken for 4 to 5 minutes per side, until nicely browned and it reaches an internal temperature of 74°C / 165°F. Transfer to a plate and keep covered.

3. 3

   In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Add the leek and cook for 3 minutes, stirring often. Add the minced garlic and cook 30 seconds more.

4. 4

   Add the mushrooms, fresh thyme, and the remaining 2 g (1/4 tsp) salt. Cook for 5 to 6 minutes until the mushrooms release their moisture and begin to brown.

5. 5

   Stir in the Dijon mustard. Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Add the heavy cream and cook over medium-low heat for 2 to 3 minutes until the sauce thickens slightly.

6. 6

   Add the Parmesan cheese, lemon zest, and lemon juice. Stir until the sauce is creamy and smooth.

7. 7

   While the sauce finishes thickening, heat another large skillet over medium heat. Add the remaining 14 g (1 tbsp) butter and sauté the zucchini noodles for 2 to 3 minutes, just until tender but still slightly firm. Do not overcook or they will release too much water.

8. 8

   Return the chicken to the skillet with the sauce and cook for 2 more minutes, spooning the leek mustard sauce over the chicken so it heats through.

9. 9

   Serve a bed of zucchini noodles on each plate, top with one chicken breast, and spoon over the leek and mushroom sauce. Finish with the chopped fresh parsley.