Creamy Dijon Chicken with Mushrooms

1. Season 2 boneless skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until browned and nearly cooked through, then transfer to a plate.

3. Add 8 ounces sliced mushrooms to the skillet and cook for 5 to 6 minutes until browned and softened.

4. Add 2 minced garlic cloves and 1 teaspoon dried thyme and cook for 30 seconds.

5. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the skillet.

6. Stir in 1/2 cup heavy cream and 2 tablespoons Dijon mustard, then bring the sauce to a gentle simmer.

7. Return the chicken to the skillet and simmer for 5 to 7 minutes, until the chicken reaches 165°F and the sauce has thickened slightly.

8. Stir in 1 teaspoon lemon juice, taste, and add additional salt and black pepper as needed.

9. Serve the chicken topped with the mushrooms and Dijon cream sauce.