A very good, creamy chicken dish with a mushroom and Dijon mustard twist. Serve over a bed of rice if desired.

Mike
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Cut the chicken breast in half, and pound until flat. Coat with flour. In a small skillet melt butter/margarine over medium low heat and saute the floured chicken breast on one side for 4 to 5 minutes.

    Advertisement
  • Flip chicken breast. Add mushrooms, scallions and salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.

Nutrition Facts

1527 calories; 140 g total fat; 573 mg cholesterol; 643 mg sodium. 32.8 g carbohydrates; 40.7 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/10/2008
Ok here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken I took all the chicken out. I then added 1/2 of a chopped onion 4 cloves chopped garlic and sauteed for 2-3 minutes. I then added 2 different types of mushrooms shitake and button all sliced (we like a lot of mushrooms). After a couple of minutes I added about a cup of white wine and let that simmer to burn off any alcohol. Then I added 1/2 and 1/2 and about a cup and 1/2 of chicken broth. At this point I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream) I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM! Read More
(48)

Most helpful critical review

Rating: 3 stars
12/08/2003
Measurements of ingredients is way off. No way do you need 2 cups of flour for one chicken breast. Perhaps 2 tbsp. And 1/2 tbsp is not nearly enough butter. Flavor is good. I used sour cream instead of cream and added about 2 tbsp dijon instead of 1 tbsp. Read More
(22)
45 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/10/2008
Ok here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken I took all the chicken out. I then added 1/2 of a chopped onion 4 cloves chopped garlic and sauteed for 2-3 minutes. I then added 2 different types of mushrooms shitake and button all sliced (we like a lot of mushrooms). After a couple of minutes I added about a cup of white wine and let that simmer to burn off any alcohol. Then I added 1/2 and 1/2 and about a cup and 1/2 of chicken broth. At this point I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream) I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM! Read More
(48)
Rating: 4 stars
03/10/2008
Ok here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken I took all the chicken out. I then added 1/2 of a chopped onion 4 cloves chopped garlic and sauteed for 2-3 minutes. I then added 2 different types of mushrooms shitake and button all sliced (we like a lot of mushrooms). After a couple of minutes I added about a cup of white wine and let that simmer to burn off any alcohol. Then I added 1/2 and 1/2 and about a cup and 1/2 of chicken broth. At this point I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream) I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM! Read More
(48)
Rating: 3 stars
12/07/2003
Measurements of ingredients is way off. No way do you need 2 cups of flour for one chicken breast. Perhaps 2 tbsp. And 1/2 tbsp is not nearly enough butter. Flavor is good. I used sour cream instead of cream and added about 2 tbsp dijon instead of 1 tbsp. Read More
(22)
Advertisement
Rating: 4 stars
06/23/2003
Really Yummy. Husband will repeat. Read More
(10)
Rating: 4 stars
12/12/2005
this tastes enven better if you and some red pepers to it at the same time you add the mushrooms. very tasty and filling! Read More
(8)
Rating: 5 stars
01/08/2010
My husband just loves this one! We usually make it with chanterelle or shitake mushrooms. Sometimes we serve it over rice other times just on its own. It is a very easy and yummy recipe. Read More
(5)
Advertisement
Rating: 4 stars
07/07/2011
very good. i added salt and pepper and garlic and onion powder and basil to the flour. since i did not have dijon mustard i substituted spicy brown instead. served the sauce over pasta and topped with parmesan cheese. i will definitely make this again. Read More
(4)
Rating: 3 stars
04/19/2010
I gave this only 3 stars because the measurements are way off and don't translate well when you increase the amount of servings. I increased the amount to 4 servings and it asked for 1/2 pound of green onions which is a lot of onions and a full 6 cups of heavy whipping cream which is way too much whipping cream. In fact all I used was a pint and I thought that was a little too much. This is a delicious recipe but not written for a beginner which is a shame because it is actually very easy to make but only if you already know by looking at the recipe that the measurements are all wrong. Because of this I gave it a poor rating. Read More
(4)
Rating: 5 stars
05/18/2011
I love mushroom chicken dijon and I would have never thought that I can make it. Not a big cook. But this tasted so good and i made it twice already. Read More
(3)
Rating: 4 stars
06/08/2009
I cut down on the flour... and added fresh thyme... delicious! Read More
(3)