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Chicken Breasts with Mushroom and Onion Dijon Sauce

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posted on Sep, 7 2014 @ 09:48 PM
This one I haven't tried yet but it was passed along to me as a very tasty dish.

Chicken Breasts with Mushroom and Onion Dijon Sauce

Cook Time: 20 minutes

Yield: 4 servings

Ingredients: 4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)
¼ cup flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
4 cups sliced button mushrooms
1 cup sliced red onion
2 tablespoons fresh chopped rosemary
1 tablespoons whole grain mustard
2 tablespoons Dijon mustard
½ cup white wine
2 tablespoons fresh parsley chopped
¼ cup chicken stock
¼ cup heavy cream
2 tablespoons butter


1. In a medium bowl, place four, salt and pepper and mix. Dredge chicken in four, shake excess and set aside.

2. In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.

3. Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added. Add both mustards, and wine and scrape up bottom. Add parsley, stock, cream and butter and mix to combine. Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size). Serve with sauce over each portion.

If anyone tries this, let me know. This can also be tweaked a bit too.

posted on Sep, 7 2014 @ 11:13 PM
Sounds like it has pretty good ingredients. I like yellow onions instead of red onions though.

Let us know when you try this. I would try it but I don't have half of the ingredients. It would cost quite a bit to make if I had to buy the fresh herbs, white wine, heavy cream, and two mustards. I have a nice looking half pound mushroom growing in my yard, but I don't think that one is really safe to eat.

I have rosemary seeds, I need to plant some in a flower pot for use this winter.

posted on Sep, 8 2014 @ 01:24 AM
a reply to: rickymouse

It's definitely a specialty dish that's for sure.

I do hope I get to try it soon

posted on Sep, 8 2014 @ 08:00 PM
a reply to: Sabiduria

I just got a pork tenderloin recipe today that calls for a chicken breast wrapped tenderloin.
Pound the chicken breasts flat. (not sure if flat and breasts are an oxymoron but whatever)

4 chicken breasts,slice the tenderloin open and stuff with asparagus,toss in a raw egg and some onion and than wrap it in chicken breast and toss garlic on top and bake.

I LOVE your recipe and am going to try it.

edit on 8-9-2014 by DrumsRfun because: (no reason given)

posted on Sep, 8 2014 @ 08:06 PM
I cant make this myself, im a bit haphazard with some dishes, but ive had this made for me and it was absolutely delicious.

Big +1 from me.

posted on Sep, 10 2014 @ 03:37 AM
Sounds so good! Reminds me of hobey mustard chicken with mushrooms in it i love that so i will give this a go!

posted on Sep, 10 2014 @ 06:07 PM
a reply to: Sabiduria

OMG you said chicken, mushroom and dijon sauce in one! I LOVE those together.

I am so making this over the weekend. I will post how it comes out with pics of course.

posted on Sep, 11 2014 @ 02:31 AM
a reply to: mblahnikluver

look forward to seeing the results Thor
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