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Dijon Chicken Smothered in Mushrooms

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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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.
Created Jan 16, 2012
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  • 4 boneless skinless chicken breasts (about 1 lb/500 g)
  • 1/4 cup (50 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (25 mL) olive or canola oil
  • 1/2 cup (125 mL) chicken broth
  • 1/2 cup (125 mL) canned sliced mushrooms, drained
  • 1-2 tbsp (15-25 mL) Dijon mustard
  • Chopped fresh thyme, 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 or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
  • 2
    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 centre. Remove chicken to serving plate; cover to keep warm.
  • 3
    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.

Expert Tips

  • Tip 1
    Serve-With : For a meal that's sure to satisfy, serve this saucy chicken dish with a small baked potato, cooked green beans and 1/2 cup cut-up fresh fruit.
  • Tip 2
    Variation : Try this recipe with pork tenderloin. Cut the tenderloin into 1-inch slices, and flatten as directed in step 1. Continue as directed, cooking until pork is no longer pink in centre.

Nutrition Information

240 Calories, 11g Total Fat, 27g Protein, 8g Total Carbs

Nutrition Facts

Serving Size: 4 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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