Ingredients
- 3/4 c. plus 2 tbsp. water
- 3/4 c. dry white wine
- 1 sm. onion, sliced
- 3 tbsp. lemon juice
- 3/4 teaspoon chicken bouillon granules
- 12 whole peppercorns
- 4 boned, skinned chicken breast halves
- 1 tbsp. honey
- 2 teaspoon Dijon mustard
- 1 1/2 c. sliced fresh mushrooms
- 2 teaspoon flour
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Chicken With Mushroom Dijon Sauce
Directions
- Combine 3/4 c. water and next 6 ingredients in large skillet; bring to boil over medium heat. Cover, reduce heat and simmer 5 min. Add in chicken; cover and simmer 15 min or possibly till done. Remove chicken, reserving cooking liquid; set chicken aside and keep hot.
- Strain cooking liquid; throw away onions and peppercorns. Add in honey, mustard and mushrooms to cooking liquid; stir well. Bring to a boil and cook 10 min. Combine remaining 2 Tbsp. water and flour; stir well. Add in to cooking liquid; cook 1 minute or possibly till slightly thickened, stirring constantly. Spoon over chicken. Yield: 4 servings (about 190 calories per chicken breast half and 1/4 c. sauce). Elegant presentation. Chicken steaks are great.
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