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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon. Ingredients:
2 whole boneless skinless chicken breasts, split |
2 tablespoons butter |
salt and pepper |
1 medium garlic clove, finely minced |
1 tablespoon onion, finely minced |
1/4 lb mushroom, sliced |
1/4 cup dijon mustard |
1 cup heavy cream |
wild rice, cooked |
Directions:
1. In large skillet, cook chicken in butter.
2. Remove to heated platter.
3. Keep warm.
4. To drippings in pan, add garlic, onion and mushrooms.
5. Cook, stirring, until onion is tender.
6. Stir in mustard and heavy cream.
7. Simmer, stirring, until sauce is slightly thickened.
8. Add chicken, turning to coat in sauce.
9. Serve over rice.
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