Classic Chicken Diane

CLASSIC CHICKEN DIANE
4 (6-oz.) chicken breasts cutlets, boneless and skinless
Kosher salt/black pepper
Canola oil
2 T. butter, divided
2 (8-oz.) pkgs. fresh mushrooms, sliced
1 shallot, finely chopped
2 T. brandy
½ c. chicken broth
¼ c. heavy whipping cream
1 T. fresh lemon juice
1 T. Dijon mustard
1 T. Worcestershire sauce
½ c. fresh parsley, finely chopped
Lemon wedges, garnish
1. Season chicken with salt and pepper.
2. Drizzle canola oil and 1 T. of butter in bottom of large skillet over high heat.
3. Add chicken and cook until golden brown on each side, about 4-6 minutes per side, depending on thickness of chicken.
4. Transfer chicken to a plate.
5. Reduce heat on skillet to medium.
6. Add mushrooms and remaining butter to skillet and cook, stir occasionally, until mushrooms release their liquids and begin to brown, about 5 minutes.
7. Add shallot, stir, until tender, about 3 minutes.
8. Add brandy and cook undisturbed until liquid is almost evaporated.
9. Add broth, cream, lemon juice, mustard and Worcestershire to mushroom mixture and cook, stirring often, until sauce reduces slightly.
10. Stir in parsley, and season with salt and pepper.
11. Nestle the chicken and accumulated juices into the skillet.
12. Heat through.
13. Serve with lemon wedges.