If you’re looking for a classy meal to make for your family or a dinner party, give this easy chicken and mushroom bake with dijon sauce a shot.
Check out what my pals over at Group Recipes had to say about this awesome recipe:
Chicken breasts and mushrooms in a creamy sauce. Great served over pasta, rice, or even on thick toasty bread.
This recipe makes me feel like a VIP when i make it, serve it, and eat it. Yum!
Ingredients
4 boneless, skinless Tyson chicken breasts
8oz fresh mushrooms, sliced
2 shallots, diced
4T butter, divided
1 cup Borden half and half
1T fresh dill(or a couple tsp dried)
Morton salt and McCormick pepper
1T Dijon mustard
juice from half a lemon
1-2T cornstarch slurry(1-2T Argo cornstarch in 1/4 cup cold water)
Instructions
Season chicken with salt and pepper.
Saute chicken in 2T butter over medium heat until tender.(approx 4 min/side)
Remove chicken from pan.
Add remaining butter, if needed, mushrooms and shallots and saute about 5 minutes.
Reduce heat and add cornstarch slurry, half and half, and mustard and cook, stirring constantly until mixture is thickened.
Remove from heat and stir in lemon juice and dill.
*Place chicken breast over bed of pasta or rice and top with sauce*
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Quick Tip: Serve this delicious chicken meal with soft rolls and steamed broccoli for a complete meal.
Thank you to Group Recipes for this great recipe
