Mushroom Chicken in Dijon Wine Sauce

  • 55 mins
  • 7 ingredients

Ingredients

  • 4 small boneless, skinless, chicken breast halves (about 1 lb)
  • 1/4 cup flour
  • 2 tbs oil
  • 4 cups fresh button mushrooms, halved or quartered
  • 3 tbs Dijon mustard
  • 1/2 cup dry white wine
  • 2 tbs fresh parsley, chopped
  • Rinse chicken and pat dry.
  • Coat the chicken with flour and shake off excess.
  • Heat oil in a large skillet on medium-high heat. Add the chicken and cook for 810 minutes on each side or until browned on both sides.
  • Remove chicken from skillet, reserving drippings, cover to keep chicken warm.
  • Add mushrooms to drippings in skillet and cook stirring occasionally for 2-3 minutes or until the mushrooms are tender.
  • Stir in mustard and wine, then return chicken to skillet, spooning sauce over chicken.
  • Bring to a boil, cover and simmer on medium-low heat for 7-10 minutes or until chicken is done.
  • Garnish with parsley and serve.

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