Baked Dijon Dill Chicken With Mushrooms Recipe 44

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DIJON CHICKEN SMOTHERED IN MUSHROOMS



Dijon Chicken Smothered in Mushrooms image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
  • Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 0 g, TransFat 0 g

DIJON-DILL CHICKEN AND NOODLES



Dijon-Dill Chicken and Noodles image

Make a complete chicken dinner for two in one skillet and in less than 30 minutes, using Progresso™ Light soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 8

4 oz boneless skinless chicken breast, cut into thin bite-size strips
1/2 cup chopped onion (1 medium)
1 can (18.5 oz) Progresso™ Light vegetable and noodle soup
2 tablespoons Dijon mustard
1/8 teaspoon dried dill weed
1/2 cup uncooked wide egg noodles (1 1/2 oz)
2 cups fresh broccoli florets
1 oz fat-free cream cheese

Steps:

  • In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
  • Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
  • Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 7 g, TransFat 0 g

CHICKEN WITH MUSHROOMS



Chicken With Mushrooms image

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 7

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  • In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  • Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

BAKED DIJON DILL CHICKEN WITH MUSHROOMS RECIPE - (4.4/5)



Baked Dijon Dill Chicken with Mushrooms Recipe - (4.4/5) image

Provided by Lulubelle

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 c. mushrooms
1/2 c. fresh lemon juice
1/2 c. fresh dill, chopped
2-3 garlic cloves
1/4 c. dijon mustard
1 T. olive oil
1/2 T. paprika
1/2 tsp. sea salt
1/4 tsp. pepper

Steps:

  • 1. Clean chicken breasts and place them in a 9×13 glass baking dish. 2. Wash and slice mushrooms and place them in a small bowl. 3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade. 4. Pour marinade into the bowl of mushrooms and toss to coat. 5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes. 6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts. Serves 4-6

DILL CHICKEN BREASTS



Dill Chicken Breasts image

This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.

Provided by Irmgard

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
1 pinch salt
1 pinch pepper
1 teaspoon butter
1 teaspoon vegetable oil
1/4 cup white wine or 1/4 cup chicken stock
1/3 cup whipping cream
1 tablespoon fresh dill
2 teaspoons chopped fresh chives or 2 teaspoons green onions
1/2 teaspoon lemon juice
lemon slice (to garnish)
dill sprigs (to garnish)

Steps:

  • Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
  • In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
  • Remove from the pan and keep warm.
  • Pour off all the fat from the pan.
  • Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
  • Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
  • Stir in the dill, chives, lemon juice, and salt and pepper to taste.
  • Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
  • Garnish with lemon slices and dill sprigs.

Nutrition Facts : Calories 346.5, Fat 21.9, SaturatedFat 11.3, Cholesterol 134.8, Sodium 247.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 26.3

BAKED YOGURT CHICKEN WITH MUSHROOMS AND DILL



Baked Yogurt Chicken With Mushrooms and Dill image

This sounded interesting and I thought I'd post it since it is different from the other yogurt chicken recipes.

Provided by Oolala

Categories     Poultry

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs chicken parts
salt and pepper
6 tablespoons butter
2 tablespoons flour
1 tablespoon paprika
2 cups plain yogurt
1/4 lb mushroom, cleaned, sliced
2 tablespoons lemon juice, fresh
2 tablespoons fresh dill, chopped (or parsley)

Steps:

  • Season the chicken with salt and pepper.
  • Melt 4 tablespoons of the butter in a large skillet and fry the chicken until golden brown.
  • Remove to a buttered shallow baking dish.
  • Sprinkle flour and paprika into the pan juices and cook; stirring for 1 minute.
  • Stir in yogurt and mix well.
  • Spoon over chicken.
  • Saute mushrooms in remaining 2 tablespoons butter and lemon juice for 1 minute.
  • Spoon this over the chicken and yogurt and add a sprinkling of dill (or parsley) to that.
  • Bake, covered, in a preheated oven at 325 degrees for 1 hour or until chicken is tender.

Nutrition Facts : Calories 972.8, Fat 62.5, SaturatedFat 24.9, Cholesterol 326.1, Sodium 427.7, Carbohydrate 11.3, Fiber 1.1, Sugar 6.6, Protein 88

MUSHROOM CHICKEN DIJON



Mushroom Chicken Dijon image

A very good, creamy chicken dish with a mushroom and Dijon mustard twist. Serve over a bed of rice if desired.

Provided by Mike

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 1

Number Of Ingredients 8

1 skinless, boneless chicken breast half
2 tablespoons all-purpose flour for coating
½ tablespoon butter
4 ounces fresh mushrooms, sliced
2 ounces chopped green onions
salt and pepper to taste
1 ½ cups heavy whipping cream
1 tablespoon Dijon-style prepared mustard

Steps:

  • Cut the chicken breast in half, and pound until flat. Coat with flour. In a small skillet melt butter/margarine over medium low heat and saute the floured chicken breast on one side for 4 to 5 minutes.
  • Flip chicken breast. Add mushrooms, scallions and salt and pepper to taste. Add cream and mustard, stir all together and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 1527.4 calories, Carbohydrate 32.8 g, Cholesterol 572.8 mg, Fat 140 g, Fiber 3 g, Protein 40.7 g, SaturatedFat 86.4 g, Sodium 643.1 mg, Sugar 3.6 g

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