Chicken: Dijon Smothered in Mushrooms

1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Photo by Mary Ann R.
Adapted from keyingredient.com

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

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

  • 1

    tablespoon olive, canola or soybean oil

  • 1/2

    cup roasted garlic-seasoned chicken broth (from 14-oz can)

  • 1 1/2

    tablespoons Dijon mustard

  • 1

    jar (4.5 oz) Green Giant® sliced mushrooms, drained

  • Chopped fresh thyme, if desired

Directions

1. 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 1/4 inch thick. In shallow dish, mix flour, salt and pepper. 2. 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. 3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

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