Chicken & Mushrooms With Creamy Dijon Sauce

breezermom's Note:

This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.

• Total Time: 22 mins
• Prep Time: 2 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 boneless skinless chicken breasts
• ½ teaspoon dried thyme
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon salt
• ¼ teaspoon dried rosemary (optional)
• cooking spray
• ½ cup chicken stock
• ¼ cup cooking sherry
• 8 ounces sliced mushrooms
• 2 tablespoons half & half light cream
• 2 tablespoons Dijon mustard
• cornstarch (optional)

Directions:

1. Spray skillet with cooking spray. Heat to medium heat.
2. Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
3. Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
4. Add the chicken stock and sherry. Bring to a boil.
5. Cover and reduce heat; simmer for 10 minutes.
6. Add mushrooms and cook uncovered until the mushrooms are tender.
7. Remove the chicken and mushrooms from the pan; keep warm.
8. Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
9. Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

Reviews

[Annacia]

Whats not to love about this? I have used mustard sauce with pork but I this this was a first with chicken and it was excellent. I used all ckicken broth with no Sherry and fat free coffee creamer for the cream. Love the fact thats it a one pan dish too. :D

[trilllrn]

Very tasty and easy to make - my Husband votes it to the "top of the rotation" of dinner meals. I made some subst with what we had on hand -- button mushrooms, no sherry so used all chicken stock and evaporated canned milk in place of cream. Still turned out great and the house did smell wonderful when it was cooking!

[Dr. Jenny]

This was an easy to make, tasty recipe that I made last night for my friend and myself. Per other reviewers, I doubled the mushrooms (baby bellas), but found this to be a little much as there was not an over-abundance of sauce to accommodate all of the extra mushrooms. I used 2 Tb of Dijon as specified (Grey Poupon) and my friend and I were glad that I followed the directions as we did not find this proportion to be too mustardy, as did other reviewers. The only changes I made was to use olive oil in the skillet in place of cooking spray and I used heavy whipping cream in place of the half and half. Since I used the whipping cream, I had no problem with the sauce thickening and had no need for cornstarch. We served with roasted cauliflower as a side. Thanks!