Creamy Chicken in Dijon Mustard Sauce dish baked in the oven. This recipe includes the Dijon mustard sauce recipe, make it and enjoy.
Creamy Chicken in Dijon Mustard Sauce
The ingredients for this dish would be some chicken breasts or thighs. Obviously cut our the bones and if you prefer the skin as well. I prefer to keep the skin for some flavor. This is baked in an oven so cut the pieces smaller if the breast pieces are large. Use some mushrooms washed and sliced as well as the favorite ingredient for me is garlic. Chop up to add to the dish.
The Dijon mustard sauce is included in the recipe below. This makes the chicken dish so amazingly tasty.
Once this creamy chicken mushroom and mustard sauce is cooked then you can serve it with some rice and vegetables of your choice.
An amazing chicken dish to have for a family of four.
The recipe is below for you to download and print. Make this for a lunch or a supper, its so delicious.
Creamy Chicken in Dijon Mustard Sauce
4
servings20
minutes25
minutes45
Creamy Chicken in Dijon Mustard Sauce dish baked in the oven. This recipe includes the Dijon mustard sauce recipe, make it and enjoy.
Ingredients
2 Tbsp butter
1 Tbsp olive oil
4-6 chicken breasts deboned. (or Thighs)
1/2 cup of flour (for dusting)
1/2 cup Dijon mustard
- The Sauce
1 medium onion, finely chopped
1-3 cloves garlic (depending on your taste and need for protection from vampires or bad dates)
1 cup mushrooms, halved and thinly sliced
2 Tbsp parsley, finely chopped
1 cup heavy cream
salt & freshly ground black pepper, to taste
Directions
- Preheat the oven to 350 F.
- Over a medium-high flame, heat butter, and oil in the skillet. Meanwhile, dust the chicken with flour. When the oil is hot but not smoking, add the chicken and brown it on both sides, 3-4 minutes per side.
- Remove to the baking dish. Be sure to wash your hands thoroughly after handling raw chicken.
- After they have cooled a bit, spread the top of each piece with mustard. Put it in the oven while you make the sauce.
- The Sauce
- Add onions to the same skillet and sweat them for a couple of minutes. Toss in the garlic for just another 30 seconds. Do not let them brown, or they will turn bitter.
- Add the mushrooms (and another pat of butter if needed) and sauté, occasionally stirring, until the mushrooms begin to give up their moisture.
- Reduce the heat to medium and stir in the parsley, cream, and seasonings. Taste and adjust the seasonings as necessary. You may not need much pepper because of the mustard. Allow the mixture to just heat through.
- Pull the chicken out of the oven long enough to pour the sauce evenly overall. Return it to the oven and let it bake until the chicken is cooked through and the juices run clear when pierced with a fork. This will vary with the thickness of your chicken pieces.
- Remove the dish and give the sauce one more taste. It should be heavenly, but you deserve the first taste. Add more salt only if you think it needs it.
- Finish it with a few drops of lemon juice and serve over wide noodles or rice with your favorite green vegetable on the side.
Yield: 4 servings
Notes
- Wine Suggestion:
- A crisp white wine, like a Sauvignon Blanc, or apropos of Dijon, ask your wine merchant for a good white Burgundy.
Other chicken recipes to make with chicken are below.
- Healthy Asian Chicken Wrap
- Sunday Roasted Chicken and Potato’s
- Chicken Mushroom Bake
- Grilled Honey Mustard Chicken Kebabs
- Juicy Grilled Whole Lemon Chicken
- Chicken A La King & Rice
- Creamy Chicken and Veggie Pie
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