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Chicken & Mushrooms With Creamy Dijon Sauce

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“This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.”
READY IN:
22mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Spray skillet with cooking spray. Heat to medium heat.
  2. Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
  3. Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
  4. Add the chicken stock and sherry. Bring to a boil.
  5. Cover and reduce heat; simmer for 10 minutes.
  6. Add mushrooms and cook uncovered until the mushrooms are tender.
  7. Remove the chicken and mushrooms from the pan; keep warm.
  8. Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
  9. Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

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