Pound chicken to
1/4-inch thickness. Rub with Roasted
Garlic Grapeseed Oil and season with
Garlic Galore Seasoning. Heat a
10-inch skillet over medium heat.
Add the chicken and cook for
about 3-4 minutes on each side or until golden brown and cooked through: 165F. Transfer
chicken to a plate and cover to keep warm.
Add the butter to the
now empty pan and heat until melted. Add mushrooms, onion, and Rancher Rub; sauté for 5-7 minutes or until tender.
Add chicken broth and
stir to deglaze pan, scraping up any brown bits on the bottom of the pan.
Reduce heat to
medium-low. Stir in heavy cream and
Dijon mustard. Bring sauce to a
simmer. Whisk together cornstarch and
water. Stir into sauce.
Add the chicken back
to the pan. Cook for about 5 minutes or until chicken is heated through and sauce has thickened.
Serve chicken
with mushroom cream sauce and your favorite vegetable.
