Mushroom Chicken in Dijon-Wine Sauce

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Delicious and easy. The whole family enjoyed it. We rated this as "restaurant quality"

posted by

lisadgogocook

on 3/19/2013

time

prep:

10 min

total:

42 min

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.)

1/4

cup flour

Tbsp. oil

cups sliced fresh mushrooms

Tbsp. GREY POUPON Dijon Mustard

1/2

cup dry white wine

Tbsp. chopped fresh parsley

Make It

COAT chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.

BRING sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.

Kraft Kitchens Tips

Special Extra

Season the flour used to coat the chicken with a dash each of black pepper and paprika.

Serving Suggestion

Cook red and green pepper strips with sliced onions to serve alongside the chicken.

Substitute

Prepare using bone-in chicken breast halves and increasing the final cooking time to 20 to 25 min. or until chicken is done.

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lindagil

posted:5/27/2006

This was very good. My husband and I both liked it, which is a plus. The sauce was a little too thick, but the taste was wonderfull. Will definitely make it again.

a cook

posted:4/13/2006

Very creamy and good. Flour not really necessary. Would use a different wine next time. I used a white merlot.

a cook

posted:4/5/2006

My husband loved this chicken dish! I will definitely make it again.

Ter1

posted:3/22/2006

Served with alfredo pasta. Seasoned chicken with Mrs Dash before flouring, but would have preferred no flour.

volfan99

posted:3/21/2006

You do need to season chicken to taste with salt & pepper prior to flouring. Still it is a pretty easy dish to prepare and is good enough for a special company meal.

a cook

posted:12/7/2005

It sounds good, if you doctor it up some. I'm always so surprised when seasoning the meat is frequently not recommended here on the Kraft site. Always season meat before you flour it down, it will taste much better that way

spring525

posted:11/22/2005

This recipe was great. I took a lot of the comments used before and added some of my own ingredients. Definitely use honey dijon mustard, some lemon juice, some chopped garlic, and a chopped leek. I also seasoned the flour with garlic powder, onion powder, and season salt. I made it for my family and they LOVED it!! You can also subsitute chicken broth for the wine. It tastes so good!

MelissaWaldrup

posted:11/13/2005

I also brushed some Grey Poupon and sprinkled rosemary on the chicken before cooking. I used olive oil instead of vegetable oil and used Turning Leaf Pinot Grigio for the wine. I would be proud to serve this dish to anyone. It was devine!

abmayjr

posted:10/17/2005

My family loved this recipe.

VICTORI7876

posted:10/12/2005

Would like to know if this could be made without the wine. Not a wine drinker and don't like food made with it. But I would really like to make this recipe.