In our family we like our mushrooms.
Be it with chicken, meat, or simply grilled by its lonesome with a sprinkle of salt.So when I came across this heartwarming chicken mushroom recipe with two mustards, I felt cozy like I was in front of a fireplace in a chalet on some mountain, and I really like the feeling.
I like to cut the chicken breasts in half lengthwise and lightly pound them to tenderize and give a larger surface area to slather in sauce.
Recipe adapted from A Family Feast.
4 boneless skinless chicken breasts (450g)
¼ cup flour
½ tsp salt
¼ tsp pepper
4 Tbsp olive oil
4 cups sliced mushrooms
1 cup sliced red onion
2 Tbsp fresh chopped rosemary
1 Tbsp whole grain mustard
2 Tbsp Dijon mustard
1 cup chicken broth
2 Tbsp fresh parsley chopped
¼ cup heavy cream
2 Tbsp butter
Cut chicken breasts in half lengthwise and lightly pound to tenderize.
In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in flour, shake excess and set aside.
In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. Remove chicken to a platter and set aside.
Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown.
Reduce to medium high and add onions and rosemary. Cook for two to three minutes.
The mushrooms will give up some liquid when the onions are added.
Add both mustards, and broth and scrape up bottom.
Add parsley, cream and butter and mix to combine.
Add chicken back in and cover with sauce.
Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size).
Serve with sauce over each portion.