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. 

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)



  • 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.


Recipe adapted from A Family Feast.

Brunch, Side Dishes

Recipe—Asparagus Ham Rolls

This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?

Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.

24 asparagus spears
8 slices deli ham
dijon mustard
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced


  • Preheat oven to 350.
  • Trim off approximately 1″ from the cut ends of the asparagus.
  • Steam the asparagus for approximately 3 minutes or until crisp tender.
  • Season the asparagus with salt and pepper.
  • Spread a tad of the Dijon mustard on one side of each slice of ham.
  • Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
  • Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
  • Mix in flour until well combined.
  • Slowly whisk in milk, season with salt and pepper, and bring to a boil.
  • Cook for 2 minutes until it begins to thicken.
  • Stir in the cheese and green onions until cheese melts.
  • Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
  • Bake for 20 minutes.
  • Remove from oven and serve.

Recipe adapted from a Taste of Home.


Recipe—Honey Spice Glazed Pork Chops

There is just something ultra tasty about a nice cut of tender pork in a savory sweet sauce. This recipe is so incredibly quick and easy that it is the perfect dinner on a work night and yet still classy enough for a dinner party. All the spices give the sauce a nice little pop. This dinner is perfect for everyone in the family. Even the pickiest of eaters will love the sweet flavor of the sauce. My three year old ate almost an entire pork chop. This sauce is also great with a ham steak or chicken breast, heck it would be good on a piece of leather! Try this honey glazed pork chop tonight, the whole family will be begging for more.

1/2 c honey
4 tbsp Dijon mustard
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp olive oil
4 boneless thick cut pork chops (or 6–8 think cut)
salt and pepper

Note: If using thin cut pork chops, cooking time will need to be adjusted since they will cook much quicker.

  • In a bowl mix together the honey, mustard, ginger, cinnamon, and cloves.
  • Season the pork chops with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the pork chops and cook for 3 minutes per side.
  • Pour the honey mustard sauce over the pork chops and cook for an additional 10–12 minutes or until cooked through flipping the chops halfway through.
  • Transfer the pork chops to a plate and spoon the sauce over the chops.

Recipe—Fancy Man Grilled Cheese

I recently received a cookbook with 50 different grilled cheese sandwiches. Eventually I will try them all! The sandwiches were not named; they were just referenced as Grilled Cheese #1 and so on. I told my husband to pick any one of them out for me to cook and he picked one that had roast beef, Dijon mustard, caramelized onions, and Brie. Go figure, a man picked one that was made with beef. Brie is a fairly elegant cheese so I decided to name this one the Fancy Man Grilled Cheese. Suiting right?

This sandwich turned out to be absolutely delicious! The Brie was lovely and it melted to be just the perfect amount of gooey. It was a very nice pairing with the sweet caramelized onions and the heartiness of the roast beef. I really want to try this sandwich again but substitute the roast beef for some green apple slices. I love apples with Brie and think it would be a delicious pairing as well. The sandwich was a hit with the whole family and we will most certainly be making it again. It truly is ooey gooey goodness!

Note: I found spreadable Brie by Président that worked fabulously. I didn’t have to deal with the white rind so it was very quick and easy to work with. I’m sure regular Brie would work just as well. This recipe is written for two large sandwiches.

1 yellow onion, sliced
2 tbsp vegetable oil
4 large slices of sourdough bread
2 tbs butter, softened
Dijon mustard
spreadable Brie (I used most of a 4.4. oz container)
1/2 lb of sliced roast beef


  • Heat a heavy nonstick frying pan over medium heat and add the oil.
  • Once the oil is nice and hot add the sliced onions and stir them immediately so each onion slice is coated in the oil.
  • Allow the onions to cook stirring every 30 seconds or so. Once the browning begins, lower the heat to decrease your risk of burning the onions.
  • Continue to stir the onions every couple of minutes until they are a golden or deep brown. This will take at least 10–20 minutes.
  • Remove the onions from the pan and place in a bowl to the side.
  • Carefully wipe out your skillet with a paper towel to remove any residual bits.
  • Spread one side of each piece of the bread with butter.
  • On two on the pieces of bread spread the opposite sides with Dijon mustard and then a thin layer of the Brie.
  • Place the bread butter side down in the pan and cook over medium high–heat.
  • Top the bread in the pan with the sliced roast beef and add your caramelized onions. Spread the dry sides of your two reaming pieces of bread with a layer of Brie and top your sandwich with them butter side out.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Turn and repeat.