Chicken in a Balsamic Dijon Sauce

"This reciped is adapted from Suzanne Sommers. I serve this along side with Rice a Roni Chicken and Mushroom rice. The sauce is good over the rice. I double the sauce. Steamed asparagus pairs nicely with it. Leftover sauce is also good served along side a nice juicy grilled ribeye!!"
 
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photo by Meekocu2 photo by Meekocu2
photo by Meekocu2
photo by Meekocu2 photo by Meekocu2
photo by Meekocu2 photo by Meekocu2
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
  • Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
  • Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
  • Spoon over chicken breasts and serve.
  • (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
  • This one is really tasty!

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