*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!
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.
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.
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.
this was a geat recipe I have actually been using it way befor it was on the all recipes site but I use some table onions and I put 1/2cup py fav wine in the sauce then I poor it over some wild rice very very good it looks really fancy to friends in family will think you spent all day on it well worth making
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