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Chicken Mushroom Dijon

Rated as 4.55 out of 5 Stars
37

"This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice."
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Ingredients

30 m servings 486
Original recipe yields 4 servings

Directions

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  1. Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
  2. Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
  3. Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
  4. Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts


Per Serving: 486 calories; 29.7 19.7 33.1 106 817 Full nutrition

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Reviews

Read all reviews 27
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes t...

Most helpful critical review

This was just OK. I did not think that the flavors melded well together - they were very separate and distinct. I think it might have been better if I had baked the chicken with the mushroom dij...

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A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes t...

This is a very tasty recipe! I made Chef John's Chicken Gravy rather than use a prepared gravy, and that was the only thing I did differently. I didn't even serve this over pasta or rice, but ...

This was very tasty. I did add a bit more Dijon and threw in some sweet mustard as well.. I used thighs. There was plenty of sauce for the rice. I will definitely make this again.

This was super good and very easy. The only change I made was to add 1 tsp of black pepper to the flour mix. Thank you DEBBY JEAN!

This is wonderful! Simple enough to make on a weeknight, but it would also make a very elegant company meal. The only changes I made was to make the chicken into cubes instead of the leaving t...

Delicious!!! This is a wonderful company recipe. Everyone raved. I made my own dijon mustard and chicken gravy, making a bit more than the recipe called for, and used dry vermouth for the whi...

Very good. If you have ever had Steak Diane, this tastes similar. I did not have prepared chicken gravy so I used chicken broth instead and thickened it with more flour.

Delicious The whole Family Loved it

This recipe was delicious but I gave it four starts because it needed minced garlic to be added when the mushrooms were sauteing. Shallots would have worked, too. I only had Hellman's Dijonnai...