White Wine-Dijon Chicken & Mushrooms

Dijon Chicken

For some reason I didn’t think it was a good idea to call this recipe “Poupon Chicken.” What can I say? It’s the signature ingredient…along with the wine, cream and chicken of course! How can you go wrong with that combo? You can’t! When I made this for family dinner the other day it got rave reviews. I encourage you to give it a try.

*1 box farfalle {or your favorite pasta}
4 boneless skinless chicken breasts
1 {8oz} package sliced button mushrooms
1/2 cup white wine
2 cups heavy cream
3 Tablespoons Dijon mustard
3 tablespoons olive oil
1 clove garlic, minced
Salt and pepper
Garnish: sliced green onions and diced tomatoes {optional}

Cook pasta to al dente and set aside.
Heat olive oil in a large heavy bottomed sauté pan over medium low heat. Season chicken breasts with salt and pepper and place in the sauté pan with garlic. Continue to sauté the chicken until completely cooked. Remove chicken from pan and hold in a warm oven. In the same pan, add the wine and cook until reduced by half, then add cream and dijon mustard. Season with salt and pepper to taste. Simmer until sauce thickens enough to coat a metal spoon. Add the mushrooms and simmer for an additional 2 minutes. Pour over chicken.
Serve over pasta. Garnish with sliced green onions and diced tomatoes.

*Although I made pasta for my family to enjoy with this dish, I skipped the pasta and had a side of veggies with mine to make it a low-carb meal. This modification would also make it gluten-free. Belive me, you won’t miss the pasta.

Dijon Chicken2


2 responses to “White Wine-Dijon Chicken & Mushrooms

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