Baked Dijon Dill Chicken With Mushrooms Recipe 445

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CREAMY HERB MUSHROOM CHICKEN



Creamy Herb Mushroom Chicken image

This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner. Every bite is so juicy and tender. This chicken and mushrooms recipe is unbelievably easy and is sure to become a new favorite!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 10

1/2 lb mushrooms (rinsed and patted dry)
1 lbs chicken tenders
1 1/2 tsp garlic salt to taste ((divided, plus more to taste))
1 Tbsp butter, divided
1 Tbsp olive oil, divided
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
2 garlic cloves (minced)
3/4 cups heavy whipping cream

Steps:

  • This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
  • Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
  • Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
  • Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
  • Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

Nutrition Facts : Calories 358 kcal, Carbohydrate 4 g, Protein 27 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1053 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN MUSHROOM DIJON



Chicken Mushroom Dijon image

This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

Provided by DebbyJean

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

½ cup milk
⅓ 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 wine
1 ½ cups prepared chicken gravy
1 cup half-and-half
1 ½ tablespoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • 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 wine 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).

Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g

CREAMY DILL CHICKEN AND MUSHROOMS



Creamy Dill Chicken and Mushrooms image

Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.

Provided by lutzflcat

Categories     Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 medium onion, chopped
1 (8 ounce) package baby bella mushrooms, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup dry white wine
1 tablespoon dry sherry
½ cup plain low-fat Greek yogurt
¼ cup chopped fresh dill, or more to taste
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
  • Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
  • Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
  • Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
  • Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg

BAKED DIJON DILL CHICKEN WITH MUSHROOMS RECIPE - (4.4/5)



Baked Dijon Dill Chicken with Mushrooms Recipe - (4.4/5) image

Provided by Lulubelle

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 c. mushrooms
1/2 c. fresh lemon juice
1/2 c. fresh dill, chopped
2-3 garlic cloves
1/4 c. dijon mustard
1 T. olive oil
1/2 T. paprika
1/2 tsp. sea salt
1/4 tsp. pepper

Steps:

  • 1. Clean chicken breasts and place them in a 9×13 glass baking dish. 2. Wash and slice mushrooms and place them in a small bowl. 3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade. 4. Pour marinade into the bowl of mushrooms and toss to coat. 5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes. 6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts. Serves 4-6

CHICKEN & MUSHROOMS WITH CREAMY DIJON SAUCE



Chicken & Mushrooms With Creamy Dijon Sauce image

This is a very easy and tasty chicken dish, thanks to the wonderful creamy mustard sauce. To make the dish richer,use margarine or butter instead of the cooking spray. You can also use whipping cream instead of the fat-free half and half. You can use any type of mushroom, depending on your preference. I like baby bellas.

Provided by breezermom

Categories     Chicken Breast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried rosemary (optional)
cooking spray
1/2 cup chicken stock
1/4 cup cooking sherry
8 ounces sliced mushrooms
2 tablespoons half & half light cream
2 tablespoons Dijon mustard
cornstarch (optional)

Steps:

  • Spray skillet with cooking spray. Heat to medium heat.
  • Sprinkle chicken with thyme, rosemary (optional), salt, and pepper.
  • Place chicken in the preheated skillet and cook 4 minutes on each side, or until chicken is lightly browned.
  • Add the chicken stock and sherry. Bring to a boil.
  • Cover and reduce heat; simmer for 10 minutes.
  • Add mushrooms and cook uncovered until the mushrooms are tender.
  • Remove the chicken and mushrooms from the pan; keep warm.
  • Add the half and half and mustard to the skillet. Whisk together to blend. Cook 1 minute or until thoroughly heated. If desired, thicken sauce with cornstarch -- be careful -- it is easy to get it too thick.
  • Return the mushrooms to the skillet, and serve the sauce and mushrooms over the chicken.

Nutrition Facts : Calories 335.7, Fat 6.5, SaturatedFat 2, Cholesterol 82.8, Sodium 703.1, Carbohydrate 11.9, Fiber 1.9, Sugar 4.5, Protein 31.4

DIJON CHICKEN SMOTHERED IN MUSHROOMS



Dijon Chicken Smothered in Mushrooms image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Steps:

  • 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 about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
  • 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.
  • Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 0 g, TransFat 0 g

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