Chicken Dijon, Shorty's

By arthurlemay

Ingredients

• 2 pounds boneless, skinless chicken breasts, sliced in 1/2' pieces
• 1 tablespoon canola oil
• 1 cup shallots, peeled and sliced thin
• 4 cups mushroom caps, sliced
• 4 cups asparagus, cut in 1" pieces
• 2 cups chicken stock
• salt and pepper to taste
• 3 1/2 cups heavy cream
• 4 tablespoons Dijon mustard
• 12-16 Tortillas or crispy crepes

Details

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a large skillet over medium heat, heat the canola oil. Add the chicken slices and saute for 3-4 minutes. Add the shallots and saute for 2-3 minutes, stirring to mix. Add the mushrooms and asparagus and saute for an additional 2-3 minutes. Add the chicken stock, salt and pepper. Cook approximately 5 minutes, until most of the liquid has been reduced.

Add the cream and Dijon mustard, mixing well. Reduce the heat and continue to cook until the cream has reduced and the sauce has thickened, about 4-5 minutes. Be careful not to overcook the chicken (it will toughen and loose moisture).

Serve with tortillas or crispy crepes as wraps for the chicken filling.