Mushroom Chicken Dijon32 Reviews
“A very good, creamy chicken dish with a mushroom and Dijon mustard twist. Serve over a bed of rice if desired.” - by Mike
Original recipe yields 1 serving
- Cut the chicken breast in half, and pound until flat. Coat with flour. In a small skillet melt butter/margarine over medium low heat and saute the floured chicken breast on one side for 4 to 5 minutes.
- Flip chicken breast. Add mushrooms, scallions and salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.
Amount Per Serving (1 total)
- 1527 cal
- 140 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"Ok, here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken, I took all the chicken out. I then added 1/2 of a chop..." See moreped onion, 4 cloves chopped garlic, and sauteed for 2-3 minutes. I then added 2 different types of mushrooms, shitake and button, all sliced (we like a lot of mushrooms). After a couple of minutes, I added about a cup of white wine, and let that simmer to burn off any alcohol. Then, I added 1/2 and 1/2, and about a cup and 1/2 of chicken broth. At this point, I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream), I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM!"
"Measurements of ingredients is way off. No way do you need 2 cups of flour for one chicken breast. Perhaps 2 tbsp. And 1/2 tbsp is not nearly enough butter. Flavor is good. I used sour cream inste..." See moread of cream and added about 2 tbsp dijon instead of 1 tbsp."
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