Menu Enter a recipe name, ingredient, keyword...

Chicken: Dijon Smothered in Mushrooms

By

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.

Google Ads
Rate this recipe 4/5 (2 Votes)

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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

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.

You'll also love

Review this recipe

Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Ale-Braised Steak with Parsnips and Mushrooms