2 boneless, skinless chicken breasts
¼ tsp. kosher salt
Freshly ground black pepper
2 Tbs. extra-virgin olive oil, divided
½ lb. button mushrooms, sliced
½ cup finely chopped onion
½ cup fat-free half and half
2 Tbs. country Dijon mustard
Step 1: Put chicken in a zip bag and pound with a mallet to an even ½-inch thickness. Season chicken with salt and pepper. In a large non-stick pan, heat 1 Tbs. oil over medium heat until shimmering. Sauté chicken until browned, about 4 minutes. Turn chicken over and sauté until cooked through, 3 to 4 minutes. Remove from pan to a serving plate and keep warm.
Step 2: Add remaining 1 Tbs. oil to pan. Stir in mushrooms and onions and cook until lightly browned, 2-3 minutes. Remove from heat and stir in half and half and mustard. Serve sauce over chicken.
Serves 2.