Description
Tender chicken breasts served in a robust Dijon cream sauce loaded with meaty portobello mushrooms.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Boneless, Skinless Chicken Breasts
- 2 Tablespoons Butter
- ½ cups Chopped Onion
- 8 ounces, weight Sliced Baby Portobello Mushrooms
- ½ teaspoons Red Pepper Flakes
- ¼ cups White Wine (I Used Pinot Grigio)
- ¾ cups Chicken Stock
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Whole Grain Mustard
- 2 Tablespoons Capers
- ½ cups Half-and-half
- Salt And Pepper, to taste
- Cooked Rice, Egg Noodles Or Mashed Potatoes, For Serving
Preparation
Heat olive oil in a sauté pan over medium heat.
Sprinkle both sides of each chicken breast with salt and pepper. Place the chicken gently in the pan. Cook for 5-7 minutes on each side, or until a thermometer inserted in the center reads 160 F. Remove the chicken from the pan and set aside.
Place butter in the pan. Add onion, mushrooms, and red pepper flakes to the pan with the butter. Give the mixture a stir. Cook, stirring occasionally, until the onions are translucent and mushrooms are brown and tender, about 5 minutes (refrain from salting the dish until the end).
Add the wine and reduce by half, about 3 minutes. Stir in chicken stock, Dijon mustard, whole grain mustard and capers. Cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes.
Stir in half-and-half. Allow the mixture to thicken slightly, about 3 minutes. Add salt and pepper to taste. Place the chicken back in the pan and cook to warm through for 2-3 minutes.
Serve over rice, egg noodles, or mashed potatoes.
