Eat Like Royalty When You Make Chicken And Mushrooms In Dijon Cream Sauce

 

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

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