Instructions
- In a bowl, combine Olive oil, Lemon juice, Dijon mustard, Garlic powder, Smoked paprika, Salt, and Black pepper. Marinate Chicken breasts for at least 1 hour, or preferably overnight.
- Prepare the Mushroom Duxelles: Melt Butter in a large skillet over medium heat. Add Shallot and Garlic and cook until softened, about 3-5 minutes. Add Mixed mushrooms and cook, stirring frequently, until all liquid has evaporated and mushrooms are browned, about 15-20 minutes.
- Deglaze the pan with Dry Madeira wine, scraping up any browned bits. Add Fresh thyme leaves and Heavy cream. Cook until Duxelles is thickened, about 5 minutes. Set aside.
- Heat a separate large skillet over medium-high heat. Sear Chicken breasts for 6-8 minutes per side, or until cooked through and golden brown.
- Top each Chicken breast with a generous portion of Mushroom Duxelles. Sprinkle with shredded Gruyère and Monterey Jack cheese.
- Place the skillet under a broiler for 2-3 minutes, or until Cheese is melted and bubbly. Serve immediately.
