How To make Chicken & Mushrooms Dijon
Ingredients
2
tablespoon
butter, or margarine
4
each
chicken breast halves, skinless and boneless
1 1/2
cup
broccoli, flowerets
1 1/2
cup
mushrooms, sliced
1
cn
cream of Chicken & Broccoli Soup
1/4
cup
milk
2
tablespoon
dijon mustard
Directions:
In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes
or until browned. Remove.
In remaining 1 TABLESPOON hot margarine, cook broccoli and
mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard. Heat to boiling. Return chicken to
skillet. Cover; cook over low heat 5 minutes or until chicken is no
longer pink, stirring occasionally. Serve with noodles.
How To make Chicken & Mushrooms Dijon's Videos
Mushroom Chicken in Dijon Wine Sauce | My Food and Family
Need a recipe that will leave a lasting impression with your holiday guests? Try this Mushroom Chicken in Dijon Wine Sauce recipe from the Kraft Kitchens. Made with fresh mushrooms and topped with bright parsley, you'll love the burst of flavor in this dish. This elegant and simple dish will make a splash at the table this season.
Get the recipe:
What you need:
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup flour
2 Tbsp. oil
4 cups sliced fresh mushrooms
3 Tbsp. GREY POUPON Dijon Mustard
1/2 cup dry white wine
2 Tbsp. chopped fresh parsley
Let's make it:
1. Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
2. Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
3. Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
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Creamy Dijon Chicken | Easy Recipe
Creamy Dijon Chicken
#Dijonchicken #CreamyMustardChicken
If you’re looking for a quick and easy dinner that’s full of flavour, this one-pan creamy Dijon mustard chicken is for you!
Simmered in a creamy Dijon mustard sauce with meaty mushrooms, finished with wilted spinach, a sprinkle of thyme and Italian parsley, this one-pan dish is perfect for a DELICIOUS and TASTY meal on the table in minutes!
Dijon adds amazing flavour to a creamy sauce. If you’re hesitant, start with just a small amount . Don’t taste test it straight away give it time to dissolve through the sauce and adjust as you go along, if necessary.
Most recipes call for the use of chicken thighs as they tend to be more moist but this recipe features seasoned chicken breasts, done correctly the breast can be just as good as the thigh providing you don’t overcook.
Oh and always remember to use a GOOD wine in all your recipes when cooking.
If you can’t drink it you can't cook with it!!
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Serves 2
• 2 chicken breasts skin off
• 100g mushrooms
• 100g baby spinach
• 100ml white wine
• 150ml double or heavy cream
• 5ml olive oil
• 1 onion
• 2 cloves of garlic
• 30g Parmigiamo
• 10g Dijon mustard
• 10g Italian parsley
• 2g fresh thyme
• salt and pepper to taste
Chapters
• 0:00 Into
• 0:15 Chop Onion
• 0:31 Slice Mushrooms
• 0:41 Mince Garlic
• 0:53 Prepare Herbs
• 1:10 Heat pan and sear Chicken
• 1:49 Preparation of the Sauce
• 3:10 Serve
• 3:24 Garnish
• 3:30 End Result
Mustard Chicken Recipe
Mustard chicken recipe | Creamy mustard chicken recipe
Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
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*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed
PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs
• No yogurt?
Substitute with mayonnaise
• No shallots?
Substitute with 1 small onion + 1 garlic clove
• No fennel powder?
You can skip it. But would recommend adding if available
• No heavy cream?
Fresh cream or Creme fraiche can be used
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TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
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Chicken with Mushroom-Dijon Gravy with Mandy Moore
Chicken with Mushroom-Dijon Gravy with Mandy Moore
You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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The CREAMIEST Creamy Garlic & Mushroom Chicken...without the dairy cream! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.