Chicken breast chunks and baby bella mushrooms with a wine/dijon mustard sauce has a little bit of French flair! Fancy enough for a special occasion but easy enough for a mid-week. Reheats well so great for meal prep too! This is a picture of my lunch last week. Co-workers were green with envy! I have served this with mashed potatoes, rice, or like this time, with roasted acorn squash. You can substitute broth for wine if you choose. I use Pacific Organic Cream of Mushroom Condensed Soup because it is gluten and soy-free - only eight ingredients.
Yield: 4
Creamy Dijon Chicken with Mushrooms
Ingredients
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme crushed
- 1⁄2 teaspoon ground black pepper
- 1 1⁄4 pounds skinless, boneless chicken breast halves cut crosswise into 1/2-inch slices
- 1 tablespoon olive oil
- 1 package (8 ounces) sliced baby bella mushrooms
- 1⁄2 cup dry white wine or chicken broth
- 1 can condensed cream of mushroom or cream of chicken soup
- 1 tablespoon Dijon-style mustard
Instructions
- Stir the garlic powder, thyme and black pepper in a small bowl. Season the chicken with the garlic powder mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for10 minutes or until well browned, stirring occasionally. Remove the chicken from the skillet
- Add the mushrooms to the skillet. Cook for 4 minutes or until tender-crisp, stirring often. Stir the wine in the skillet. Stir in the soup and mustard and heat to a boil.
- Reduce the heat to medium-low. Return the chicken to the skillet.
- Cook until the mixture is hot and bubbling