Creamy Dijon Chicken With Mushrooms

Serving 4 people

30 min


  • baby bella mushrooms 8-ounces sliced baby portobello mushrooms
  • capers 2 tablespoons capers
  • chicken stock 3/4 cup chicken stock
  • dijon mustard 1 tablespoon dijon mustard
  • half and half 1/2 cup half and half
  • olive oil 2 tablespoons extra-virgin olive oil
  • onion 1/2 cup chopped onion
  • red pepper flakes 1/2 teaspoon red pepper flakes
  • salt and pepper salt and pepper
  • skinless boneless chicken breasts 4 boneless, skinless chicken breasts
  • unsalted butter 2 tablespoons unsalted butter
  • white wine 1/4 cup white wine (I used Pinot Grigio)
  • whole grain mustard 1 tablespoon whole grain mustard
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How to make it

  1. Heat olive oil in a saut pan over medium heat.Sprinkle both sides of each chicken breast with salt and pepper.
  2. Place the chicken gently in the pan. Cook for 5-7 minutes on each side, or until a thermometer inserted in the center reads 160 degrees F.
  3. Remove the chicken from the pan and set aside.
  4. Place 2 tablespoons of butter in the pan.
  5. Add onion, mushrooms, and red pepper flakes to the pan with the butter. Give the mixture a stir. Cook, stirring occasionally, until the onions are translucent and mushrooms are brown and tender, about 5 minutes (refrain from salting the dish until the end).
  6. Add the wine and reduce by half, about 3 minutes. Stir in chicken stock, dijon mustard, whole grain mustard, and capers. Cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes.Stir in half and half. Allow the mixture to thicken slightly, about 3 minutes.
  7. Add salt and pepper to taste.
  8. Place the chicken back in the pan and cook to warm through for 2-3 minutes.
  9. Serve over rice, egg noodles, or mashed potatoes.