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Dijon Chicken and Mushrooms Recipe

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This recipe for Dijon Chicken and Mushrooms, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Hodges
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
salt and pepper
2 tbsp butter
8 white button mushrooms, finely chopped
1 can condensed fat-free cream of mushroom soup (I use regular)
½ cup chicken broth
¼ cup Dijon mustard
2 tbsp brown mustard
1 tomato, diced
¼ cup corn niblets (canned or frozen and thawed)
¼ cup chopped fresh chives

Directions:
Directions:
1. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium high heat. Add chicken and cook until just brown, about 4 minutes per side. Transfer chicken to plate.
2. Add mushrooms to the same skillet and sauté until tender, about three minutes. Whisk in soup, broth, and mustards. Bring sauce to a simmer.
3. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup boils thickly and chicken is cooked through, about 10 minutes.
4. Transfer chicken to plates and spoon sauce over the top. Sprinkle with tomato, corn, and chives. Serve hot.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I love this recipe! It is from Sandra Lee’s Semi-Homemade Cooking. I always serve it with white rice and let it soak up all of the yummy sauce. It is a very attractive meal, too, with the colorful topping (I usually mix the corn, tomato, and chives together in a small bowl and serve it that way.) Great for mushroom lovers! :)

 

 

 

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