Chicken Dijon with Mushrooms
Chicken Dijon with Mushrooms – tender, juicy chicken breasts smothered in a creamy mushroom sauce. Quick and easy weeknight recipe
Servings: 4
Calories:
Equipment
- large skillet
Ingredients
- 2 whole boneless skinless chicken breasts cut in half lengthwise
- 1/2 cup all purpose flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1/4 cup onion diced
- 2 cloves garlic peeled and minced
- 1 sprig fresh thyme removed from stem and minced
- 1 tablespoon worcestershire sauce
- 1/4 cup dry white wine sauvignon blanc used
- 1 cup chicken stock
- 1/2 cup half and half
- 1 teaspoon dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh spinach stems trimmed and rough chopped
Instructions
- Slice chicken lenthwise to form cutlets. Season both sides with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon black pepper).
- Dredge chicken flour shaking off excess and set aside.
- To a large skillet, add buter and oil over medium to medium-high heat. sear chicken (about 2 minutes per side) then remove from the skillet to a plate and set aside.
- Add mushrooms, onions and minced thyme to the skillet (don't wash it) cooking 6-7 minutes or until golden then stir in minced garlic and Worcestershire sauce.
- Pour in the wine, scraping any browned bits from the bottom of the pan and cook 2-3 minutes letting the wine reduce.
- Add chicken stock, parmesan cheese and cream. Once it comes to a boil, reduce heat to medium-low and simmer 2-3 minutes until the cheese is melted and the sauce thickens.
- Whisk in the dijon mustard, combining well then return the chicken pieces to the skillet, turning to coat in the sauce.
- Wilt in chopped spinach and simmer 1 minute or until the chicken is warmed and an internal temperature of 165 degrees on a meat thermometer.
- Taste and adjust for salt and pepper then serve right away.