Dijon Chicken Recipe With Mushrooms Recipe For Banana

CHICKEN MUSHROOM DIJON

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).

DIJON CHICKEN SMOTHERED IN MUSHROOMS

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.

DIJON CHICKEN WITH MUSHROOMS

Steps:

• 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. Add the white wine and a splash of brandy, then bubble for 2 minutes.
• Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

MUSHROOM CHICKEN IN DIJON-WINE SAUCE

Steps:

• Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
• Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.

DIJON MUSHROOM CHICKEN

Steps:

• 1. Zest and juice lemons.
• 2. Mix the mustard, lemon zest and juice, paprika and garlic in a small bowl.
• 3. Spread generously over the chicken breasts. Cover and let stand at room temp for one hour.
• 4. While chicken is marinating, slice mushrooms and saute lightly in butter in a small frying pan.
• 5. Heat oven to 350. Lightly oil a baking sheet, place chicken pieces on pan/sheet. Arrange mushrooms around chicken on baking pan, making sure to cover shrooms with lemon/mustard sauce.
• 6. Bake until done (about 45 minutes) - use meat thermometer.
• 7. Serve with rice or potatoes, topped with a little of the mushrooms and sauce.

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE

Steps:

• Spray skillet with cooking spray. Heat to medium heat.
• Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
• Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
• Add the chicken stock and sherry. Bring to a boil.
• Cover and reduce heat; simmer for 10 minutes.
• Add mushrooms and cook uncovered until the mushrooms are tender.
• Remove the chicken and mushrooms from the pan; keep warm.
• Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
• Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

CREAMY MAPLE DIJON CHICKEN WITH BACON

Steps:

• Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
• Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
• Add coconut oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
• Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
• In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
• Simmer for 5-7 minutes. Serve over potatoes, zoodles, spaghetti squash, or brown rice.

MUSHROOM CHICKEN DIJON

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.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.