Dijon chicken smothered in Mushrooms


Dijon chicken smothered in

Servings: 4

Preparation time: 40 min



4 boneless skinless chicken breasts (about 1 1/4 lb)

1/4 cup 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

4 1/2 teaspoons Dijon mustard

Chopped fresh thyme leaves, if desired



1. 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 bowl, mix flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat chicken with flour mixture. Add to skillet; cook 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over mediumhigh heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.



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