Chicken with Dijon-Wine Sauce

Bea Austin

By
@anabea

You can use chicken breast. I like chicken tighs, boneless & skineless.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

10 Min

Cook:

40 Min

Ingredients

8
smll chicken tighs boneless or 4 chicken breast
1/4 c
flour
2 Tbsp
olive oil
4 slice
baby bella mushrooms
3 Tbsp
grey poupon dijon mustard
1/2 c
dry white wine
2 Tbsp
chopped fresh parsley ( can use dry parsley)

Directions Step-By-Step

1
COAT chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
2
ADD mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.

BRING sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
BEA'S SPECIAL TIPS. I put the chicken back in the Skillet and let it simmer cover in low for about 20 min. Always careful to check the sauce do not dry.

About this Recipe

Course/Dish: Chicken