Sautéed chicken breasts in a sherried mushroom and Dijon mustard cream sauce.
4 chicken breast halves, boneless and skinless
1/2 teaspoon seasoned salt
1/8 teaspoon grated nutmeg
1/8 teaspoon freshly ground pepper
2 tablespoons butter
12 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 cup dry sherry
1 tablespoon Dijon mustard
2 medium tomatoes, seeded, chopped
3/4 cup half-and-half (light cream)
- Sprinkle chicken with seasoned salt, nutmeg and pepper.
- In large skillet, place butter and melt over medium-high heat. Add chicken to skillet and cook about 3 minutes or until brown on one side. Add mushrooms and onion; turn chicken and cook, stirring mushrooms and onion, about 3 minutes or until chicken is brown. Sprinkle with parsley and basil. Reduce heat to medium-low; stir in sherry. Cover and cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken to platter and keep warm.
- Stir mustard into mushroom and onion mixture; add tomatoes and half-and-half. Increase heat to medium-high and boil about 8 minutes or until thickened, stirring occasionally. Pour sauce over chicken.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.