Dijon Chicken smothered in mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-Perdue Boneless skinless chicken breasts (About 1#)1/4 C. gold medal all purpose flour1/2 tsp Salt sense1/4 tsp black pepper2 Tblsp. Canola oil1/2 C. roasted garlic-seasoned chicken broth (From 14oz can), or simmer some garlic in the chicken broth1 can (4.5 oz) sliced mushrooms, drained11/2 Tbls. Dijon mustardChopped fresh thyme, if desired
Between pieces of plastic wrap or wax paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until 1/4 in thick. In shallow pan, stir together flour, salt, pepper.
In 12" nonstick skillet, heat oil over med-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.
Stir in broth into skillet. Heat to boiling over med-high heat. Stir in mushrooms and mustard. Cook 2-3 min, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme
Serving Size: Makes 4 servings
In 12" nonstick skillet, heat oil over med-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.
Stir in broth into skillet. Heat to boiling over med-high heat. Stir in mushrooms and mustard. Cook 2-3 min, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 240.0
- Total Fat: 9.5 g
- Cholesterol: 165.0 mg
- Sodium: 791.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.8 g
- Protein: 29.5 g
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