"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dijon Chicken and Mushrooms Recipe

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This recipe for Dijon Chicken and Mushrooms, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Owen

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
Salt & pepper
2 Tbsp butter
8-10 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
¼ cup dijon mustard
½ Tbsp deli style brown mustard
1 tomato, diced
¼ cup frozen corn kernels, thawed
¼ cup chopped fresh chives
½ can chicken broth

Directions:
Directions:
Sprinkle chicken with salt and pepper, brown in butter (about 4 minutes per side). Transfer chicken to a plate and add mushrooms to skillet and sauté 3 min. Add soup, broth and mustard; return chicken to pan. Cover and cook about 10 min. Dish out on plates, sprinkle with tomatoes, corn and chives.

 

 

 

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