Community Pick
Chicken & Mushrooms With Creamy Dijon Sauce
"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."
photo by Ingrid S.
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 2.46 ml dried thyme
- 2.46 ml fresh ground black pepper
- 1.23 ml salt
- 1.23 ml dried rosemary (optional)
- cooking spray
- 118.29 ml chicken stock
- 59.14 ml cooking sherry
- 226.79 g sliced mushrooms
- 29.58 ml half & half light cream
- 29.58 ml Dijon mustard
- cornstarch (optional)
directions
- Spray skillet with cooking spray. Heat to medium heat.
- Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
- Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
- Add the chicken stock and sherry. Bring to a boil.
- Cover and reduce heat; simmer for 10 minutes.
- Add mushrooms and cook uncovered until the mushrooms are tender.
- Remove the chicken and mushrooms from the pan; keep warm.
- 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.
- Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.
Questions & Replies
-
Would rather not use heavy cream, would I substitute or recipe would suffer without it?
Reviews
-
This was excellent. I added onion powder and paprika to the chicken seasonings and I reduced the Dijon to one tablespoon after reading reviews. I added some parsley for color and I used white wine in place of the sherry. I thickened with a bit of corn starch and water, it was quite thin. Very, very good and goes on the regular rotation. This is a very healthy recipe, but you would never guess. -
I made the recipe using 2 bone in chicken breasts. After removing the chicken from the pan I added the mushrooms and browned them. Then I added the rest of the ingredients and added the chicken back into the pan and cooked the chicken covered over low heat for 40 minutes. -
We really enjoyed this recipe and it was easy to put together quickly. The only change I made was to saute my mushrooms on the side in a little butter until they were nicely browned and then finished them off with a splash of sherry. The mushrooms cooking in the broth didn't seem appealing to me. After the chicken and sauce were finished, I added the mushrooms to the sauce. It was was really good and will be made again. -
This was delicious! Only made with 1 breast and cut portions accordingly. Served it with green beans, lemon zest and squeeze of juice, and roasted almonds, and a freshly baked dinner roll. All so easy and delicious! -
This is one of my favorite dishes, when eating out, so I had to give it a try and add my signature. I changed the preparation of the Dijon sauce to the following: Add 3/4 cups of Heavy Whipping Cream 2 tbsp of Dijon 2-3 tbsp of Almond Milk 1 1/2 tbsp of Honey to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. It was Love!
see 23 more reviews
Tweaks
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Great to make with things you probably already have on hand. We substituted white wine for the sherry, thickened with a bit of cornstarch and served over pasta. Even my picky toddler liked it! -
Very tasty and easy to make - my Husband votes it to the "top of the rotation" of dinner meals. I made some subst with what we had on hand -- button mushrooms, no sherry so used all chicken stock and evaporated canned milk in place of cream. Still turned out great and the house did smell wonderful when it was cooking! -
This was an easy to make, tasty recipe that I made last night for my friend and myself. Per other reviewers, I doubled the mushrooms (baby bellas), but found this to be a little much as there was not an over-abundance of sauce to accommodate all of the extra mushrooms. I used 2 Tb of Dijon as specified (Grey Poupon) and my friend and I were glad that I followed the directions as we did not find this proportion to be too mustardy, as did other reviewers. The only changes I made was to use olive oil in the skillet in place of cooking spray and I used heavy whipping cream in place of the half and half. Since I used the whipping cream, I had no problem with the sauce thickening and had no need for cornstarch. We served with roasted cauliflower as a side. Thanks!
RECIPE SUBMITTED BY
breezermom
United States
