When you bring together fresh chicken and tasty mushrooms in a rich, creamy sauce, you know you’ve got a dinner that your family is going to ask for over and over again. This dish combines the deliciously earthy taste of mushrooms with a dash of Dijon mustard to keep your taste buds interested. Your guests are likely to rave about this dish, but you don’t have to tell just how fast and easy it is to make!
MUSTARD MUSHROOM CHICKEN
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 cup shallots
- 4 cups assorted mushrooms
- 3/4 cup chicken broth
- 1/2 cup dry white wine, optional
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh parsley
Pound chicken breasts flat with a meat mallet and heat olive oil in a heavy skillet over medium-high heat.
Brown the chicken breasts in the hot oil, about 4 minutes per side, then remove the chicken from the skillet and cover it with foil to keep it warm.
Finely chop the shallots and slice the mushrooms as the chicken browns.
Add the shallots and mushrooms to the skillet, then turn the heat down to medium-low. Cook for 10 minutes, or until shallots are translucent and mushrooms are soft.
Add the white wine, if using. Scrape up the brown bits from the bottom of the pan and stir. Add the thyme, sage, salt and pepper. Cook until the white wine is reduced and hardly any liquid is left.
Add the chicken broth and mustard. Return the chicken to the pan and cook about 15 minutes, until sauce is reduced and chicken is cooked through.
Remove the chicken from the pan and add the heavy cream. Cook, while stirring continuously, until cream is fully incorporated into the sauce and heated through.
Serve the sauce over the chicken breasts, and sprinkle with fresh parsley.