Recipe—Chicken Breasts with Mushroom and Onion Dijon Sauce

Chicken Breast with Mushroom 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.

Chicken Breast with Mushroom Dijon Sauce

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.

 

Recipe adapted from A Family Feast.

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Recipe—Portobello Cordon Bleu

Portobello Cordon Bleu

There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.

Portobello Cordon Bleu

This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!

INGREDIENTS
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Line a baking sheet with foil or parchment paper.
  • Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
  • Drizzle the mushroom caps with olive oil and season with salt and pepper.
  • Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
  • While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
  • Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
  • Add the heavy cream, chicken broth, and parsley.
  • Bring the mixture to a boil and reduce heat to low.
  • Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
  • Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
  • Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
  • Top with another spoonful of the sauce and a sprinkling of panko.
  • Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.

Recipe adapted from Peace, Love, and Low Carb.

Looking for more portobello recipes? Give this one a try!

Breakfast PortobellosBreakfast Portobellos

Recipe—Mushroom and Swiss Cheeseburger Pie

Mushroom and Swiss Cheeseburger Pie

Finding family friendly low-carb recipes can be a struggle. One go to ingredient you can work miracles with are eggs. Yes, the incredible, edible egg! I love that you can mix in practically any ingredients with eggs, throw the mixture in a pie dish and voilá! Dinner is done! Call it a frittata, a quiche, a pie, whatever your heart desires. My son is a cheeseburger fanatic (what 3 year old boy isn’t?) so when I told him we were having a cheeseburger pie for dinner his little blue eyes lit up. (It amazes me that all I have to do to get him to try something new is give it a fun name. Now if only that trick worked with my husband…) When I initially made this it was for dinner, but I will tell you the leftovers make an awesome breakfast too. Who would have thought of throwing all your favorite hamburger toppings right into a pie dish? I will tell you who, this crazy diva!

INGREDIENTS
3/4–1 lb of lean ground beef
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 yellow onion, chopped
2 c slice white mushrooms
6 large eggs
3 tbsp milk
1 1/2 c shredded Swiss cheese

STEPS

  • Preheat oven to 400º.
  • In a large skillet cook the ground beef over medium high heat.
  • When the meat is still a little pink add in the salt, pepper, garlic powder, onion, and mushrooms.
  • Cook until the onions are translucent and meat cooked through.
  • Remove from heat and drain off any excess fat.
  • In a large mixing bowl whisk together the eggs, milk, and 1 cup of the shredded Swiss cheese.
  • Add the cooked meat mixture to the mixing bowl and stir to combine.
  • Transfer the egg mixture to a greased pie dish.
  • Sprinkle the remaining Swiss cheese over the top.
  • Bake for 25–35 minutes or until set and no longer “jiggly” in the middle.
  • Allow to cool for 5 minutes before cutting and serving.

Recipe—Stuffed Acorn Squash

Fall is in the air and I am having a blast experimenting with all the different types of seasonal squash I’ve been getting in my produce boxes. I will admit this was my first time cooking an acorn squash. When I was looking at recipes it seemed like most people douse them with sugar and butter and bake them. I was looking for a healthier approach since I’m trying to watch my carbs, I know, I’m boring. I found several stuffed squash recipes so I took bits and pieces from many of them and came up with this. It made for a delicious fall dinner and it’s fun because the squash itself is an edible bowl. The filling is packed with all sorts of veggies and I used extra lean ground turkey making it low cal. Don’t worry I added cheese to help balance that out. For a healthy dinner option this certainly wasn’t short on flavor. Give it a try!

INGREDIENTS
2 acorn squash
1 tbsp olive oil
1 1/2 c chopped mushrooms
1 small yellow onion, chopped
1 tbsp minced garlic
1 lb ground turkey
2 tsp poultry seasoning
2 tsp garlic powder
salt and pepper
2 tsp whole fennel seeds
1 bunch chard, chopped
1/2 c chicken broth
1/2 c panko
1/4 c parmesean

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Season the squash halves with salt and pepper.
  • Place halves on a baking sheet cut side up and cook for 1 hour.
  • When the squash have 30 minutes of cook time remaining start your stuffing. Heat oil in a large skillet or wok over medium-high heat.
  • Add mushrooms, onions, and garlic to the pan and cook until softened.
  • Add the ground turkey and cook for about 10 minutes making sure to break it up into crumbles.
  • Stir in all of your seasonings and add in the chard.
  • Cook stuffing mixture for another 10 minutes.
  • Add in broth and panko and cook at a simmer until all the liquid is absorbed.
  • Remove skillet from heat and allow to sit until squash is done cooking. (Be sure to taste and add additional salt and pepper if needed.)
  • When the squash is done it should be easily pierced with a fork.
  • Remove squash from the oven and spoon your stuffing mixture into each half.
  • Top each with parmesan cheese and place under the broiler for 5 minutes until cheese is a nice golden brown.