French-Style Stuffed Chicken Breasts

INGREDIENTS

boneless, skinless chicken breasts (8 oz. each)

3 tbsp

vegetable or canola oil

8 oz

baby bella mushrooms, sliced thin

small leek, white part halved lengthwise and chopped (about 1 cup)

2 cloves

garlic, minced or pressed

1/2 tsp

minced fresh thyme leaves

1 tbsp

freshly squeezed lemon juice, divided

1/2 cup

dry white wine

1 tbsp

chopped fresh parsley, divided

3/4 tsp

salt

1/2 tsp

pepper

1 cup

low-sodium chicken broth

1 tsp

Dijon mustard

2 tbsp

unsalted butter