Dijon Mushroom Chicken
Prep time
Cook time
Total time
Recipe type: Main Dish - Chicken
Serves: 2
  • 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.
Recipe by The Creekside Cook at https://thecreeksidecook.com/dijon-mushroom-chicken/