Chicken And Mushroom Dijon Recipes

DIJON CHICKEN WITH MUSHROOMS

Steps:

• In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
• Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
• Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

DIJON CHICKEN SMOTHERED IN MUSHROOMS

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
• Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

CHICKEN MUSHROOM DIJON

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE

Steps:

• Spray skillet with cooking spray. Heat to medium heat.
• Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
• Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
• Add the chicken stock and sherry. Bring to a boil.
• Cover and reduce heat; simmer for 10 minutes.
• Add mushrooms and cook uncovered until the mushrooms are tender.
• Remove the chicken and mushrooms from the pan; keep warm.
• Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
• Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

CHICKEN & MUSHROOMS DIJON

Steps:

• Melt butter in skillet.
• Add chicken and saute' 5 - 7 minutes
• Add mushrooms and onions and saute' 3 minutes.
• Combine broth, cornstarch and mustard.
• Pour over chicken, mushrooms and onions.
• Bring to boil and cook until sauce is thickened.

MUSHROOM CHICKEN IN DIJON-WINE SAUCE

Steps:

• Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
• Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.