4 Servings 20 min Cook
1/4 Cup Wheat Flour
1/2 Tsp Salt
1/4 Tsp Pepper
1 1/2 Lb Chicken Breast
4 Tbsp Olive Oil
4 Cup, pieces or slices Mushrooms
1 Cup, sliced Onions
2 Tbsp Rosemary
1 Tbsp Mustard
2 Tbsp Dijon Mustard
1 Serving 5 fl oz White Wine
2 Tbsp Parsley
1/4 Cup Chicken Stock
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp Butter
In a medium bowl place flour, salt, and pepper, and mix.
Dredge chicken in flour, shake 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 and cook for about three minutes until just starting to brown.
Reduce to medium-high and add onions and rosemary.
Cook for two to three minutes.
The mushrooms will give up some liquid when the onions are added.
Add both mustards, and wine and scrape up bottom.
Add parsley, stock, cream, and butter, and mix to combine.
Add chicken back in and cover with sauce.
Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size).
Serve with sauce over each portion.
Recipe from http://www.
afamilyfeast.
com/Chicken Breasts with Mushroom and Onion Dijon Sauce
