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"Hunger is the best sauce in the world."--Cervantes

Mushroom Chicken in Dijon-wine Sauce Recipe

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This recipe for Mushroom Chicken in Dijon-wine Sauce is from Joyce Manwiller's Recipe Box, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
2 tbsp oil (I use grapeseed)
4 cups fresh mushrooms)
3 Tbsp Grey Poupon Dijon mustard
1/2 cup dry white wine (chardonnay)
2 Tbsp chopped parsley
Directions:
Directions:
Rinse chicken and pat dry. Coat with flour and shake off excess.
Heat oil in skillet on med-high heat. Add chicken and cook 8-10 minutes on each side or until browned on both sides. Remove chicken and keep warm.
Add mushroom to drippings in skillet and cook 2-3 minutes or until mushrooms are tender.
Stir in mustard and wine.
Return chicken to skillet and spoon sauce over chicken.
Bring to a boil, cover and simmer on medium-low heat 7-10 minutes or until chicken is done (165F)
Sprinkle with parsley and serve.
Preparation Time:
Preparation Time:
20 min/total 55 min.

 

 

 

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