Chicken in a Grainy Dijon and Cremini Mushroom Sauce
With the holidays here and everyone having way too much to do with little to no extra time, I am finding myself desperate for fast cooking, easy prepping dishes that taste incredible and won’t leave me weighed down; this is one of those! The depth of flavour you get with the cremini mushrooms and grainy Dijon mustard is amazing. This comes together in minutes but would fare well at any special occasion.
Serves 4
1 tbsp extra virgin olive oil
4 Boneless, skinless chicken breasts, fat trimmed away
1 tbsp butter
1 227 g package of cremini mushrooms, sliced
5-6 Sprigs of fresh thyme, left whole
1 tbsp whole wheat flour
½ Cup white wine
1 Cup sodium reduced stock
½ tbsp grainy Dijon mustard
Salt
Pepper
Heat a large frying pan over medium-high heat and add the olive oil, when it’s hot (it will ripple) add the chicken breasts to the pan; season with salt and pepper.
When the chicken is browned turn it over and again season with salt and pepper. Saute for about 3-4 minutes, until the second side of the chicken is also browned. Transfer chicken to a plate. Note the chicken will not be cooked through here.
Wipe the pan clean with a papertowel (careful not to burn yourself).
Return the pan to medium-high heat and add the butter and when it’s melted add the mushrooms and thyme sprigs; season with salt and pepper.
Saute the mushrooms for about5-7 minutes, until they are browned and have given off their water.
Add the flour to the pan and sauté for about a minute, this will get rid of the raw flour flavour.
Add the wine to the pan, stirring constantly to avoid making a lumpy sauce. When a thick paste has formed, add the stock, again stirring constantly until all ingredients are incorporated.
Let the sauce boil until it reaches the desired consistency, about a minute.
Drop the heat to medium-low and stir in the grainy Dijon mustard.
Return the chicken to the pan, along with any pan juices that are on the plate and let it simmer until cooked through; about 10 minutes depending on the thickness of the chicken breasts.
When the chicken is cooked, taste and adjust seasoning on the sauce.
To serve, place the chicken on a platter and top evenly with the sauce.
Serve with my Roasted Garlic Mashed Potatoes and Roasted Broccoli or Roasted Asparagus.
Notes:
- Feel free to use button mushrooms in a pinch.
- I used beef stock because I prefer the flavour of it, use the stock of your choosing.
- You can discard the thyme sprigs but I thought they made the dish look rustic!
