Chicken Breasts with Mushroom and Onion Dijon Sauce

  • Author: A Family Feast
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes


The sauce makes the dish! Creamy and herb-filled, the absolutely yummy sauce turns the chicken breasts into a mouth watering treat! I made this recipe for dinner the other night, and John and I both loved it.



  • 4 boneless skinless chicken breasts (about 6 oz. each or 1 1/2 lbs.)
  • 1/4 cup flour 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 Tbsp. extra-virgin olive oil
  • 4 cups sliced button mushrooms
  • 1 cup sliced red onion
  • 2 Tbsp. fresh chopped rosemary
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. Dijon mustard
  • 1/2 cup white wine
  • 2 Tbsp. fresh parsley, chopped
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 2 Tbsp. butter


  1. In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in flour, shake off excess and set aside.
  2. In a large skillet, heat oil over medium-high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.
  3. Heat pan back up to high and add mushrooms; cook for about three minutes until just starting to brown. Reduce heat to medium-high and add onions and rosemary. Cook for 2-3 minutes. The mushrooms will give up some liquid when the onions are added.
  4. Add whole grain mustard, Dijon mustard and wine, and scrape up the bottom. Add the parsley, stock, cream, and butter; mix to combine.
  5. Add the chicken back in and cover with the sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (time depending on size). Serve with sauce over each portion.


  • Serving Size: 4

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