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Ingredients
- 2 tbsp. (30ml.) olive oil
- 1 c (250ml.) sliced mushrooms
- 1 small onion, thinly sliced
- 4 skinless, boneless chicken breasts (about 1 lb./ 500g)
- black pepper
- 1/2 c (125ml.)Hidden Valley Ranch Honey Dijon Ranch Dressing
- 1/4 c (50ml.) chicken stock
- 2 tbsp.(30ml.) Dijon mustard
- 4 slices french or italian bread toasted
- chopped fresh parsley
Details
Servings 4
Preparation
Step 1
In large skillet, heat oil over medium high heat.
Add mushrooms and onion, saute 1 minute. Push vegetables to sides of skillet. Season chicken breasts with pepper, add to skillet. Cook over medium low heat 10 - 12 miutes, turning once and stirring vegetables occasionally, until chicken is non longer pink inside.
In small bowl, combine salad dressing, stock and mustard. Add to skillet. Bring to boil, simmer 1 minute.
Place each chicken breast on slice of toast. Spoon vegetables and sauce over each, garnish with parsley.
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