Chicken and Mushrooms in Creamy Sauce

INGREDIENTS:

Chicken
3 large boneless, skinless chicken breasts cut in half lengthwise into cutlets
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon dried thyme
2 tablespoons olive oil
Creamy sauce
2 tablespoons butter
¾ cup yellow onion diced
8 ounces brown mushrooms thick sliced
3 teaspoons garlic minced
½ teaspoon dried rosemary
2 cups chicken broth
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
¾ cup heavy cream

DIRECTIONS:

Season the chicken cutlets with salt, black pepper, Italian seasoning, and thyme.
Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add chicken and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.
Reduce the heat to medium, add butter, and melt. Then add the onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan and continue cooking until they have softened, about 4 minutes.
Add rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
Whisk in heavy cream until well combined.
Add the cooked chicken back to the skillet. Cook for 1-2 minutes until chicken is warmed through.