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
- In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in flour, shake off excess and set aside.
- 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.
- 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.
- Add whole grain mustard, Dijon mustard and wine, and scrape up the bottom. Add the parsley, stock, cream, and butter; mix to combine.
- 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