1 package mushrooms, sliced (button or portabella)
1/4 cup white wine
1/2 cup chicken broth
3/4 cup heavy cream
2 1/2 tbsp Dijon mustard
1 1/4 tsp dried oregano
2 tbsp butter
In a medium saucepan, melt 2 tbsp butter and add the mushrooms. Cook for 2 minutes then add the white wine, and saute on medium-low heat until wine has evaporated. Once mushrooms are done, remove from heat and set aside.
In a large skillet, heat the olive oil on medium-high. Season the chicken with salt and pepper on both sides, then add to skillet. Saute chicken until cooked through, about 15 minutes, turning one time. Transfer to a plate and cover to keep warm. Add the chicken broth, cream, oregano, cooked mushrooms and mustard to the pan and whisk to combine. Cook for about 3 minutes, then pour sauce over chicken and serve immediately.