Dijon Mushroom Chicken

dijon mushroom chickenWho doesn’t love to have a few fast chicken recipes up your sleeve? Chicken is a staple for us, and left to my own devices, we would eat even more of it than we do, but after a few days, Larry is looking for some beef or pork.

Once a few years ago, he came in the house where I was cooking dinner, and absolutely insisted that we had to go out to dinner. I’m like “but I’m already making chicken for dinner, we don’t have to go out, I haven’t done anything with my hair today, and I’m still in my pajamas, blah blah blah.” He insisted though, and when pressed for a reason, he reeled off the meals we had already had that week – all of which contained chicken. I have preserved that memory to reference sometime when I am tired of cooking too many days in a row, or I feel like going someplace and he doesn’t – chicken, chicken, chicken!

Now, I enjoy roasting a whole chicken as much as anyone, on a cold winter weekend when I have the time to devote to a more involved meal. But on a daily basis – I am usually looking for something I can pull off in a very short time, with a minimum of preparation. I know, I know – boneless skinless chicken breasts have a pretty bad rap in some quarters, but they sure do come in handy when you’re in a hurry. At the very least, we can make sure they taste really good.

This is a pretty versatile recipe – don’t have any shallots around the place? Use some onions, and throw in a little garlic as well! The kids think capers look like hamster poop? Leave them out! Don’t like Dijon mustard? Hmmm – I can’t help you there. Why are you looking at this recipe if you don’t like Dijon mustard, anyway? Come back tomorrow and we’ll make some cookies!
ingredients for dijon mushroom chicken

Dijon Mushroom Chicken
Recipe type: Main Dish - Chicken
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 large chicken breasts, trimmed and pounded to an even thickness
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ pound cremini mushrooms, cleaned and cut in thick slices
  • 1 large shallot, minced
  • ½ cup dry white wine
  • 2 tablespoons sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1 - 2 tablespoons capers, rinsed
  • ¾ cup chicken stock
  • ½ cup heavy cream
  1. Season the chicken breast on both sides with kosher salt and cracked black pepper
  2. Place the olive oil and 1 tablespoon of butter in a wide saute pan over medioum-high and heat until the butter bubbles a bit.
  3. Place chicken in pan, leaving plenty of room between the pieces so that they can get nicely browned.
  4. Cook about 3 - 4 minutes on each side - set aside on a warm plate.
  5. Add the other tablespoon of butter to the pan, and stir in the shallots - saute for 2 minutes, stirring to cook evenly.
  6. Add mushrooms and saute for 3 - 4 minutes.
  7. Mix the sherry vinegar into the wine and add to the pan - raise heat to high and simmer until wine is reduced by half.
  8. Stir in the capers, and the mustard.
  9. Add chicken stock and simmer on high until it is reduced by half.
  10. Add cream, stir gently to combine, and return chicken to the sauce, and cook for another 5 minutes or so, until chicken is cooked through.
  11. Serve with steamed Jasmine rice and a green vegetable. Oven roasted Brussels sprouts are really good with this, as is broccoli.

See – could anything be easier? In the time it takes for the rice to cook and the veggies to roast, you’ll have made some juicy chicken with a fabulous sauce. I never get offers to be taken out to eat if this is on the menu!
dijon mushroom chicken


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