Dijon Chicken & Mushrooms Recipe

Dijon Chicken & Mushrooms Recipe
Are you looking for a romantic dinner to serve on Valentine’s Day? The following Dijon Chicken and Mushrooms is not only delicious, but it is very quick and easy to make. It’s made stovetop and requires less than 30 minutes hands-on time. While the recipe makes enough for six, it’s fairly certain that the leftovers will be quickly consumed later, since the chicken is still delicious reheated.
This chicken is rich and decadent, perfect for a special dinner. You’ll find yourself making it often since it’s easily made quickly.

6 Servings

2 pounds boneless skinless chicken breast halves, trimmed of all fat, veins, etc.
2 tablespoons butter
Salt and freshly ground black pepper

1 small onion, quartered and sliced
1 pound sliced mushrooms

1 cup dry white wine
1 1/2 teaspoons granular chicken bouillon

1/4 cup Dijon mustard
2 cups whipping cream

Chopped fresh parsley

  1. Cut the trimmed chicken breasts into six serving size pieces.
  2. Heat the butter in a large skillet, and let brown, watching closely so it doesn't burn.
  3. Add the chicken pieces, sprinkle then with salt and pepper, and brown on each side; remove from the pan and set aside.
  4. Add the onions and mushrooms to the pan and let cook until tender.
  5. Add the wine and sprinkle with the granular chicken bouillon; bring the mixture to a boil and let cook until the mixture is reduced by one half.
  6. Stir in the Dijon mustard and whipping cream; add the browned chicken pieces and let cook until they are just cooked through.
  7. Sprinkle with parsley and serve with rice.

Amount Per Serving
Calories 613 Calories from Fat 393
Percent Total Calories From: Fat 64% Protein 26% Carb. 5%
Nutrient Amount per Serving
Total Fat 44 g
Saturated Fat 24 g
Cholesterol 221 mg
Sodium 474 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 0 g
Protein 40 g

Vitamin A 29% Vitamin C 7% Calcium 0% Iron 15%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.