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 only, raw

  24 oz 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. Mix flour, salt, and pepper in a medium bowl. Dredge chicken in the mixture, shaking off excess, and set aside.
2. Heat oil in a large skillet over medium-high heat. Brown chicken for 3-4 minutes per side. If necessary, cook in batches. Remove chicken and set aside.
3. Increase heat to high, add mushrooms, and cook for about 3 minutes until they start to brown. Reduce heat to medium-high, add onions and rosemary, and cook for 2-3 minutes.
4. Add mustards and wine, scraping the bottom of the pan. Stir in parsley, stock, cream, and butter. Return chicken to the pan, cover with sauce, and simmer until cooked through.

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