Dijon Chicken Smothered in Mushrooms

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.

Ingredients

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

Steps

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.

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.
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.