Chicken Breasts with Mushroom and Onion Dijon Sauce

Ingredients

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Mushrooms

  White, raw

  4 cup, pieces or slices or 280g

• Onions

  Raw

  1 cup, sliced or 115g

• Rosemary

  Fresh

  2 tbsp or 3g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Parsley

  Raw

  2 tbsp or 8g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. In a medium bowl place flour, salt, and pepper, and mix. Dredge chicken in flour, shake excess and set aside.
2. In a large skillet heat oil over medium-high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.
3. Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium-high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added.
4. Add both mustards, and wine and scrape up bottom. Add parsley, stock, cream, and butter, and mix to combine. Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size). Serve with sauce over each portion.
5. Recipe from http://www.afamilyfeast.com/Chicken Breasts with Mushroom and Onion Dijon Sauce