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Dijon Chicken Smothered in Mushrooms

Dijon Chicken Smothered in Mushrooms
Recipe Tip
Poultry Power
Chicken is a super source of lean protein that contains vitamin B3, niacin. Niacin helps our bodies release energy from foods we eat.
42 ratings - Click to rate
Garlic-seasoned chicken broth adds pizzazz to this terrific mushroom-smothered chicken. From eatbetteramerica.
Prep Time:25 min
Start to Finish:25 min
makes:4 servings

4boneless skinless chicken breasts (about 1 lb)
1/4cup Gold Medal® all-purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1tablespoon olive, canola or soybean oil
1/2cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 1/2tablespoons Dijon mustard
1jar (4.5 oz) Green Giant® sliced mushrooms, drained
Chopped fresh thyme, if desired
1.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, salt and pepper.
2.In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3.Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutritional Information
1 Serving: Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 27g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans 
*% Daily Values are based on a 2,000 calorie diet.
 
11 Reviews

 
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Very good and quick
This was tasty, quick, and easy to clean up after. I used fresh mushrooms like other posters. I tried to skip the frying stage--and thus skip the extra oil, by just poaching the chicken directly in the broth (bypassing the breading and frying). It worked ok, but I think breading and frying would have been better. Still, it is an option if you dont want the flour and oil. The sauce was excellent and I made extra to go onto some whole wheat pasta.
Posted at 12:47 PM on June 16 2009 by queen_merla
 
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excellent
both my husband and i are not huge dijon mustard fans but we eat tons of chicken, so looking for something different, and we found it. this was delicious and just a hint of mustard. we would have it again and again.
Posted at 12:33 PM on June 16 2009 by christine bjerkhoel
 
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Just Ok
I think this recipe was ok. I don't know how low fat it is, being dredged and fried. I substitued fresh mushrooms for canned and thought it was very easy to make. I am very picky when it comes to food and flavors, this was ok.
Posted at 9:56 AM on October 24 2008 by Jade
 
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I thought this turned out really good, but not quite sure how this fits into the healthy catagory since it was coated in flour and fried in oil....the sauce turned out GREAT. I cut my chicken in pieces and dipped pieces in egg beaters, then dredged through flour, and fried on both sides till light brown, then threw the pieces on a cookie sheet and put in the oven for 1/2 hour at 350 to make sure the chicken was cooked all of the way (I didn't pound my chicken to 1/4 inch thick, just cut into big chunks) then I made the sauce and thicked a bit with cornstarch, and put the chicken in the pan with the sauce and simmered on the stove covered for a few minutes, Excellent!
Posted at 9:22 AM on February 27 2008 by shellnscott
 
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Great for kids!
I made this dish while my 5 year old neice was over and she loved it as my as my husband and I!! Very good!!
Posted at 9:40 AM on December 10 2007 by WorkInProgressJJ
 
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Gourmet
This was a fast and easy meal to prepare that tasted like it came from a nice resteraunt. My boyfriend loved it too. I used fresh mushrroms instead of jarred. I will definately make it again!
Posted at 9:10 AM on December 6 2007 by Alli
 
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Easy recipe and all in 1 pan gives it an A+ for me! I chose to use fresh baby bella mushrooms in place of the jar type...delicious and a hit with my man!!!
Posted at 12:49 PM on November 12 2007 by
 
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YUMMY!!
I've made this quite a few times and it's always a winner! No need to pound if you use chicken cutlets. Quick and painless!
Posted at 9:33 AM on October 31 2007 by Flyaway68
 
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This turned out great. I am no cook and thought this was easy and delicious. The whole family ate it up and no one could believe it was low fat!
Posted at 9:53 AM on October 15 2007 by Nikki
 
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My other and myself couldn't get enough. Very Tasty!
Posted at 9:47 AM on August 30 2007 by
 
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This was a easy recipe to follow. I always tell a new cook to start cooking with recipes that require seven or eight ingredients. The taste was good even if I am not fond of mustards. I would most certainly recommend this as a keeper.
Posted at 8:00 PM on July 9 2007 by