Dijon Chicken Mushroom Stroganoff Recipes

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CHICKEN MUSHROOM DIJON



Chicken Mushroom Dijon image

This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

Provided by DebbyJean

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

½ cup milk
⅓ cup all-purpose flour
4 skinless, boneless chicken breast halves, pounded to an even thickness
3 tablespoons vegetable oil
1 tablespoon butter
2 cups thinly sliced mushrooms
2 tablespoons dry white wine
1 ½ cups prepared chicken gravy
1 cup half-and-half
1 ½ tablespoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
  • Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
  • Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
  • Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g

DIJON CHICKEN MUSHROOM STROGANOFF



Dijon Chicken Mushroom Stroganoff image

Make and share this Dijon Chicken Mushroom Stroganoff recipe from Food.com.

Provided by flower7

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup fat-free chicken broth or 1 cup vegetable broth
1 cup water
1/2 cup chopped onion
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, minced
8 ounces fresh cremini mushrooms, cut in quarters
1 lb boneless skinless chicken breast
1/2 cup low-fat sour cream
6 ounces egg noodles, cooked

Steps:

  • Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid).
  • Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil).
  • Remove chicken from skillet, cut into smaller pieces, and keep warm.
  • Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup.
  • Remove from heat and let cool slightly.
  • Stir in sour cream.
  • Return chicken and juices to skillet, turning chicken to coat.
  • Serve with noodles.

DIJON TURKEY STROGANOFF



Dijon Turkey Stroganoff image

Turkey medallions with a Dijon cream sauce are a nice change of pace from beef Stroganoff.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch slices
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup julienned sweet red pepper
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Hot mashed potatoes, optional

Steps:

  • In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm., In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.

Nutrition Facts :

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

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS



Greek Yogurt Chicken Stroganoff with Mushrooms image

The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn't know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.

Provided by DesertWanderer

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter, or as needed
1 ½ cups sliced fresh mushrooms
1 onion, chopped
2 cups chicken stock, divided
2 tablespoons all-purpose flour, or as needed
2 cups plain Greek yogurt
4 ounces reduced-fat cream cheese, cut into pieces
½ pound shredded cooked chicken, or more to taste

Steps:

  • Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
  • Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
  • Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 13.2 g, Cholesterol 98.3 mg, Fat 28.4 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 13.9 g, Sodium 573.8 mg, Sugar 6.1 g

EASY CHICKEN AND MUSHROOM STROGANOFF



Easy Chicken and Mushroom Stroganoff image

Make and share this Easy Chicken and Mushroom Stroganoff recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 medium red onion, chopped
8 ounces fresh mushrooms, quartered
1 -1 1/2 cup chicken broth
2 tablespoons coarse grain mustard
1/2 cup sour cream
3 tablespoons chopped parsley
2 cups cooked egg noodles

Steps:

  • In large non-stick fry pan, melt butter over high heat.
  • Place flour in a pie pan; add chicken and turn to coat well.
  • Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
  • Stir in onions, mushrooms, and any unused flour.
  • Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
  • In small bowl, whisk together chicken broth and mustard.
  • Pour mixture into fry pan and stir.
  • Bring to boil, reduce heat to simmer and cook about 5 minutes.
  • Stir in sour cream and parsley and simmer for 2 additional minutes.
  • Season with salt and pepper to taste.
  • Serve over egg noddles.

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Top Asked Questions

How to cook Dijon chicken with mushrooms?
Dijon chicken with mushrooms. In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon.
How do you cook chicken stroganoff for dinner?
This Chicken Stroganoff is creamy and delicious and on the dinner table in 30 minutes or less. You'll love it over buttered noodles, rice, or mashed potatoes. In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well. Off heat, add butter to pot.
What is chicken mushroom Stroganoff?
This Chicken Mushroom Stroganoff is a creamy, savory, luxurious dinner inspired by delicious Eastern European cuisine and it's ready to eat in just half an hour!
How to cook chicken parmesan with mushrooms?
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon of butter, chicken, flour, and paprika.

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