If you’re looking for a classy meal to make for your family or a dinner party, give this easy chicken and mushroom bake with dijon sauce a shot. And hey, there aren’t any complaints during dinner so that’s a plus, right? Right! can I get an “amen” from my fellow mothers? LOL Seriously, you’ll love this amazing meal and it won’t take to much on your part to make. Go for it, sister!
This recipe makes me feel like a VIP when I make it, serve it, and eat it. Yum!
Ingredients
4 boneless, skinless Tyson chicken breasts
8oz fresh mushrooms, sliced
2 shallots, diced
4T butter, divided
1 cup Borden half and half
1T fresh dill(or a couple tsp dried)
Morton salt and McCormick pepper
1T Dijon mustard
juice from half a lemon
1-2T cornstarch slurry(1-2T Argo cornstarch in 1/4 cup cold water)
Instructions
Season chicken with salt and pepper.
Saute chicken in 2T butter over medium heat until tender.(approx 4 min/side)
Remove chicken from pan.
Add remaining butter, if needed, mushrooms and shallots and saute about 5 minutes.
Reduce heat and add cornstarch slurry, half and half, and mustard and cook, stirring constantly until mixture is thickened.
Remove from heat and stir in lemon juice and dill.
*Place chicken breast over bed of pasta or rice and top with sauce*
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Quick Tip: Serve this delicious chicken meal with soft rolls and steamed broccoli for a complete meal.
Thank you Big Oven for this great photo.