Chicken & Mushrooms With Creamy Dijon Sauce - cooking recipe
Ingredients
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2 boneless skinless chicken breasts
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried rosemary (optional)
cooking spray
1/2 cup chicken stock
1/4 cup cooking sherry
8 ounces sliced mushrooms
2 tablespoons half & half light cream
2 tablespoons Dijon mustard
cornstarch (optional)
Preparation
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Spray skillet with cooking spray. Heat to medium heat.
Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
Add the chicken stock and sherry. Bring to a boil.
Cover and reduce heat; simmer for 10 minutes.
Add mushrooms and cook uncovered until the mushrooms are tender.
Remove the chicken and mushrooms from the pan; keep warm.
Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.
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