callin cooks from all over the world
Would you like to react to this message? Create an account in a few clicks or log in to continue.

DIJON CHICKEN SMOTHERED IN MUSHROOMS

Go down

DIJON CHICKEN SMOTHERED IN MUSHROOMS Empty DIJON CHICKEN SMOTHERED IN MUSHROOMS

Post  Admin Tue Nov 10, 2009 7:40 pm

DIJON CHICKEN SMOTHERED IN MUSHROOMS


4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal®️ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant®️ sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

1.


Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
High Altitude (3500-6500 ft): No change.

Admin
Admin

Posts : 3084
Join date : 2009-06-23
Age : 50
Location : iron city tn usa

https://cooksworldwide.forumotion.net

Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum