chicken mushroom dijon
Ingredients
- Servings: 4
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cups thinly sliced mushrooms
- 2 tablespoons dry white (optional)
- 1 1/2 cups prepared chicken gravy
- 1 cup half-and-half
- 1 1/2 tablespoons dijon mustard
- salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- pour milk into a wide, shallow bowl. spread flour into a separate wide, shallow bowl. dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- heat oil in skillet over medium-high heat. fry chicken in hot oil until golden brown, about 3 minutes per side. remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- melt butter in the skillet. saute mushrooms in hot butter until softened, about 2 minutes. pour white over the mushrooms. stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. bring the liquid to a simmer and cook for 2 minutes.
- return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
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