1-First, prepare your ingredients by cutting the 2 large chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper to taste, then coat in flour for dredging. This step ensures the chicken cooks evenly and gets a nice crust, and for gluten-free options, use gluten-free flour here.

2-Next, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until it’s golden brown. Remove the chicken and set it aside, which allows the flavors to develop without overcooking for low-calorie versions, reduce the oil slightly to cut fat.

3-Then, melt 2 tablespoons of butter in the same skillet. Add the 12 ounces of sliced mushrooms and 1/4 teaspoon of Italian seasoning, then sauté until the mushrooms release their water and it evaporates, about 5-7 minutes, until they’re seared. For vegan adaptations, use a plant-based butter substitute at this stage to keep everything dairy-free.

4-After that, add 3 cloves of minced garlic, 1/2 cup of chicken broth, 1/2 teaspoon of lemon juice, and 1/2 teaspoon of Dijon mustard to the skillet. Stir until the mustard dissolves, then let the mixture reduce by half, which takes about 3 to 4 minutes on medium heat. This step builds the sauce base, and for low-calorie tweaks, use low-sodium broth to manage salt intake.

5-Now, stir in 1 cup of heavy or whipping cream and return the cooked chicken and mushrooms to the skillet. For dietary changes, if you’re going vegan, replace the cream with coconut milk and use a plant-based protein instead of chicken.

6-Finally, cook everything together for another 5 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens. Season with additional salt and pepper as needed, then serve hot. This last step ensures the creamy mushroom chicken is perfectly tender for gluten-free versions, double-check all ingredients to avoid any hidden gluten.