Recipe: Chicken and Mushrooms in Mustard Wine Cream Sauce | Beaverton Foods
Recipe: Chicken and Mushrooms in Mustard Wine Cream Sauce | Beaverton Foods

Chicken and Mushrooms in Mustard Wine Cream Sauce

  By Beaverton Foods

July 3, 2017

Here’s our take on an easy to make French home-style chicken recipe. This recipe is traditionally made with meat from a whole chicken. However, modern cooks have found that using boneless/skinless chicken breasts and thighs is easier.

Ingredients

Chicken

2 tablespoons butter

2 tablespoons olive oil

2 boneless/skinless chicken breasts

2 boneless/skinless chicken thighs

2 cloves garlic, minced

1 shallot, minced

2 tablespoons all purpose flour

6 Crimini mushrooms, cut into quarters

1/2 cup dry white wine

1/2 cup unsalted chicken broth or stock

Sauce

Sea salt and ground black pepper to taste

2 tablespoons Beaver Brand/Inglehoffer Dijon Mustard

1/2 cup whipping cream

1 ounce cognac or brandy

1/2 tablespoons dried thyme

1 tablespoon additional butter

Directions

1In a large skillet, melt the butter and olive oil on medium high heat

2Add the chicken breasts and thighs and sear on one side for 2 minutes

3While the chicken sears, add the garlic and shallots to the oil

4Sprinkle chicken with the flour and flip the non-seared, flour-coated side into the

5Add the mushrooms, wine and broth

6Cover the skillet and reduce the to medium low heat

7Continue to cook for approximately 10 minutes or until chicken juices run clear

8Remove the chicken and arrange on a serving platter

9Mix the salt, pepper, mustard, cream, cognac/brandy, thyme and butter in a mixing bowl

10Turn the skillet heat up to high and add the contents of the mixing bowl

11Mix while bringing the sauce to a boil, then remove from heat and pour over chicken

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