Chicken With Mushrooms And Mustard Recipes

CHICKEN WITH MUSHROOMS AND MUSTARD

Steps:

• Pound breasts until 1/4" thick.
• Dredge in flour mixture.
• Heat oil over medium heat.
• Add chicken and saute about 7 minutes, turning once.
• Remove and keep warm.
• Add butter to frypan and increase heat to high.
• Add onion and mushrooms.
• Saute about 5 minutes.
• Reduce heat to low.
• Add cream, parsley, mustard and lemon juice.
• Bring to a boil stirring constantly.
• Add juices from chicken into cream mixture.
• Pour sauce over chicken and serve.

MUSHROOM CHICKEN WITH HONEY MUSTARD

Steps:

• Tenderize meat and season with a little salt and pepper.
• Melt butter in a large frying pan on medium-high heat. Put chicken in pan and brown both sides (approx 3 minutes per side). After it's browned, turn to medium heat and add mushrooms.
• Cover with a lid for 20 minutes. (If you don't have a lid, a cookie sheet or pizza sheet will work.).
• Cut into chicken to make sure it's done; if not, check it every 5 minutes.
• Remove chicken only from the pan, leaving the mushrooms.
• In a small bowl, combine equal amounts of Honey and Mustard and mix together. If you need to add more than stated, add according to taste.
• Add Honey and Mustard mixture to mushrooms; do not replace the lid. Stir until mushroom sauce thickens up and pour over the chicken to complete the dish.

WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE

Steps:

• Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
• Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
• Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
• When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
• In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
• Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
• Sprinkle chopped green onions (scallions) over the top, if desired.
• NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

EASY HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.