I like to try different ingredients with chicken as it’s so versatile and I’m a huge fan of Dijon mustard so this recipe is a winner for me.
This is a simple recipe that ends up being a savory gratifying dish. The Dijon mustard, chives and lemon juice add a piquant flavor to the chicken cooked with the mushrooms. A tablespoon of capers adds a bold taste.
Serve with a crunchy salad and cheese grits for a fast mouthwatering weeknight meal. Chicken breast Dijon has the best taste ever!
Chicken Breasts Dijon
4 large chicken breasts, boneless and skinless
1 pound button mushrooms, sliced
½ teaspoon salt
½ teaspoon coarse ground pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chives, chopped
2 tablespoons lime juice
3 tablespoons chopped fresh parsley
3 teaspoons Dijon mustard
¼ cup chicken broth
1 tablespoon capers
Heat 1 tablespoon each, oil and butter in a large skillet.
Sprinkle chicken with salt and pepper.
Cook chicken breasts until browned and no longer pink, about 20 minutes, depending upon size.
Remove to a warm platter and set aside.
Add remaining butter and olive oil.
Sauté mushrooms on medium-high heat until tender.
Add chives, lime juice, parsley and mustard, whisking well.
Stir in broth and combine.
Remove to serving platter, spooning sauce over top.
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!