Chicken with Dijon Cream Sauce

The other day I was discussing a dish like this with someone here on Gather, but I can't recall who it was!

If you like a lot of mushrooms like we do, use a large can.

olive oil
1 lb boneless, skinless chicken breast
salt and pepper
1 can mushrooms, drained and liquid reserved
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup Dijon mustard
pinch tarragon
hot cooked pasta (I used tri colore rotini)

In a large frying pan over medium high heat, add a little oil. Season the chicken with salt and pepper and add it to the pan. Cook chicken til golden brown on both sides. Remove chicken from pan and keep warm.

Add the mushrooms and garlic to the pan and saute a couple minutes. Stir in cream, mustard and reserved mushroom liquid and bring to a boil. Cook til the sauce reduces, about 5 minutes.

Return the chicken to the pan and heat through.

I served the chicken and sauce over pasta garnished with tarragon.



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