Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Dijon Chicken Smothered in Mushrooms

Servings: 4

4 each chicken breast boneless
¼ cup all purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon olive oil
½ cup roasted garlic-seasoned chicken broth
4 ½ ounce mushroom canned, sliced, drained
1 ½ tablespoon Dijon mustard
fresh thyme chopped, if desired

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down and gently pound with flat side of meat or rolling pin until about ¼ 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 and 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.

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