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Friday, November 9, 2012

Chicken and Mushroom Saute with Dijon-Wine Sauce

Most Moms will agree, any time you can put together a delicious meal and only use one pan, that's a great meal!  And that was the case for this dinner.  This is a quick and easy meal that we threw together tonight that combines the rustic flavors of sauteed fresh mushrooms with a creamy Dijon mustard sauce and thin slices of chicken. 

We used a mushroom trio of Oyster, Shiitake and Portabello mushrooms that are actually sold as a "gourmet" mixture at out local Publix store.  I love the flavor that this blend of mushrooms delivers and they only take a few minutes to saute.  Better yet, they were already sliced and ready to use.

The delicate cream sauce is a mixture of chicken broth, white wine and Dijon mustard that is finished off with cream and Parmesan cheese.  By reducing the sauce in stages you get the full flavor of the ingredients, and the end results is a quick sauce that tastes like it's been simmering for much longer.

Lastly, the chicken breasts are cut into thin medallions, or silver-dollar sized slices, and this is very important to make this meal in a flash.  Slice the chicken breast down the center lengthwise, then hold your knife at an angle as you slice pieces off the end of each strip. Try to cut the slices the same thickness and they will cook evenly.  This is also a great way to slice chicken for a stir-fry dish.

This was a great dinner and I hope you enjoy it as much as we did.  Enjoy!!

2 lbs  Boneless Skinless Chicken Breasts, cut into thin medallions
1 TB  Olive Oil
2 tsp  Minced Garlic
4 oz  Mixed Mushrooms, sliced (I used Shiitake, Oyster and Portabello)
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2/3 cup  White Wine
1 cup  Chicken Stock
2 - 3 TB  Dijon Mustard, to taste
3/4 cup  Heavy Cream
1/3 cup  Grated Parmesan Cheese
Cooked Whole Wheat Pasta

Heat oil in a large skillet over medium-high heat.  Season chicken with salt and pepper and add to the skillet, stirring to quickly saute for about 5 minutes, or until the edges begin to brown.

Add the garlic to the skillet, stir and cook for 2 minutes.  Then add the mushrooms, salt and pepper,  and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.  Remove the chicken and mushrooms from the skillet to a warm plate and keep warm.

Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan.  Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.  Add 2 TB mustard and the cream to the skillet, stir to combine and return the chicken and mushrooms to the pan.  Cook for 3 - 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.  Taste test the sauce and add the additional 1 TB mustard, if desired.
(Note:  If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce.  Stir constantly until the sauce thickens to your liking.)

Serve over cooked linguine pasta and a top with additional Parmesan cheese.  Serves 6.

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