Recipe—Chicken Breasts with Mushroom and Onion Dijon Sauce

Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.

Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking.

INGREDIENTS
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)

STEPS

In a large Ziploc bag mix together the flour, salt, and pepper.
Add the chicken to the bag and toss to coat.
Heat the olive oil in a large skillet over medium-high heat.
Remove the chicken from the bag and shake off excess flour before placing in the pan.
Cook the chicken for 4–6 minutes per side and transfer to a platter.
Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
Add in the parsley, broth, cream, and butter and mix to combine.
Place the chicken back into the pan and spoon the sauce over the top.
Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
Transfer the chicken breast to a plate and spoon sauce over the top.
Sprinkle with a little chopped parsley garnish for some added color.