CHICKEN MUSHROOM DIJON RECIPES

Name: Dijon Chicken Smothered in Mushrooms
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless skinless chicken breasts (about 1 lb); 1/4 cup Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive or canola oil; 1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can); 1 jar (4.5 oz) sliced mushrooms, drained; 1 1/2 tablespoons Dijon mustard; Chopped fresh thyme, if desired

DIJON CHICKEN SMOTHERED IN MUSHROOMS RECIPE - BETTYCRO…

Dijon Chicken Smothered in Mushrooms Recipe - BettyCro… image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

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.

Nutrition Facts : Calories 240 , CarbohydrateContent 8 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 1 g, ProteinContent 27 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 750 mg, SugarContent 0 g, TransFatContent 0 g

DIJON CHICKEN SMOTHERED IN MUSHROOMS RECIPE - BETTYCRO…

Dijon Chicken Smothered in Mushrooms Recipe - BettyCro… image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

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.

More about "chicken mushroom dijon recipes"

DIJON CHICKEN SMOTHERED IN MUSHROOMS RECIPE - BETTYCRO…

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.
From bettycrocker.com
Reviews 4
Total Time 20 minutes
Cuisine French
Calories 240 per serving

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.

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Definitely add dijon to the chicken; let it marinate for a few hours. Didn't bother with coating the chicken in flour as I was cooking this in my Dutch oven. I also added 0.5 cup of white wine to my Dutch oven, let it reduce, then added the cream/mustard/tarragon mixture, then the chicken…
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