Editors' Pick
Chicken With Mushrooms and Mustard
"This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it.""
photo by DeliciousAsItLooks
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons flour (with salt and pepper added)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 small onion, chopped
- 1 cup mushroom, thickly sliced
- 1⁄2 cup light cream
- 1 tablespoon fresh parsley, chopped (or use cilantro)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
directions
- 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.
Questions & Replies
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Reviews
-
Hi Tebo; Made your recipe for dinner yesterday and it turned out super-great, as well as easy to make. Our guests thoroughly enjoyed the chicken with the sauce. I served the chicken over my Special 5 Rice Combination topped with crushed cashews. I also used chicken wings and fried them separately, then added them to the sauce before serving. I have passed this recipe to several of my friends who enjoy good and tasty recipes. Will be making this recipe often. "Uncle Bill" -
This was a fantastic recipe. It was simple to prepare and very light. I prepared dinner for two and altered the recipe just a little. I used about 3/4 cup of cream and added about 1/2 cup of chicken broth to create more sauce.Very tasty!!
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Excellent, excellent, excellent!!! Just tweaked it a tad; used half an onion, and did an extra fine mince or dice on the mushrooms. This could alter the original in that perhaps the mushroom flavor is more dispearsed throughout the sauce. Used about another fourth cup of cream and scant TBS of mustard. If there were more than five stars I would give it!! Thanks, Tebo, and I am immediately going to go check out your other recipes! -
This is one of those recipes that sounds good in print, but tastes even better! The only change I made to this easy-to-prepare recipe was to double the cream, parsley, mustard and lemon juice so there'd be lots of sauce (for the photo, though, I only used about half the sauce so the picture would be a better representation of the recipe, I served the extra sauce on the side; I also minced up extra parsley so I could use it as a garnish). There were also 5 breasts in my package, not 4, and that was a good thing -- everyone wanted another taste! Thanks for posting such a delicious chicken dish, Tebo. -
I actually used Sour Cream instead of light cream (because I didn't have any) and it was excellent. What a great recipe. I did not get the chicken breasts down to 1/4" and so had to cook them longer (traditional 'until the fork pierces and juice runs clear') but wow was this yummy!
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Tweaks
-
Deglazed the mushroom/onion saute with white wine & chicken stock and a sprig of thyme. Reduced it before adding cream.
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An excellent recipe! I made exactly according to the recipe (using cilantro instead of parsley as mentioned). I also made mashed potatoes from scratch and poured some of the sauce on them for a gravy. It was a huge hit and will now be my go-to for dinner guests. Thank you so much! -
This was a HUGE winner with my family. I made it with shitaki mushrooms and actually added probably closer to a cup and a half of mushrooms and used cilantro instead of parsley. This was an instant hit and people are already asking when I am going to make it again! -
Excellent dinner, thanks Tebo! I used 2% milk instead of the cream and accidently cooked the sauce down quite a bit, not dry but not as creaming as it should have been, got interrupted. Never the less it was delicious! We both loved it and I will make it again soon! Thanks for a keeper!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
