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Dijon Chicken with Mushroom Sauce

  Makes 4 servings
  Prep Time: 25 minutes
  Total Time: 25 minutes
  Ease of Preparation: Easy

 2 boneless skinless chicken breasts (about 1 lb)
 ¼ cup all-purpose flour
 ¼ teaspoon salt
 ¼ teaspoon pepper
 1 tablespoon olive, canola or soybean oil
 ½  cup roasted garlic-seasoned chicken broth
 1 ½ tablespoons Dijon mustard
 1 (3oz) pkg crimini mushrooms, sliced
 Chopped fresh thyme, if desired

1. Fillet each chicken breasts, slicing the breast horizontally to make each breast into 2 equal portions. In shallow dish, mix flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture (reserve excess). 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.

3. Sauté mushrooms in skillet until they begin to darken. Add the reserved flour mixtre and stir to coat mushrooms.  Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard, cook 1 minute, stirring frequently, until the sauce is slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutritional Notes: per serving: Calories 197; Fat 6.5g (sat 1g; mono 3g; poly 1.3g); Cholesterol 72mg; Sodium 538mg; Carbohydrate 8g; Fiber .3g; Protein 26g