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Nutrition Facts
Serving Size 1 (205g) Recipe makes 4 servings
Calories 303
Calories from Fat 154		(50%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 153mg		6%
Potassium 439mg		12%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 29.4g		58%
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Chicken with Mushrooms and Mustard

Recipe #12794 | 30 min | 15 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: Tebo
Oct 16, 2001

This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it."

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons flour (with salt and pepper added)
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion, chopped
1 cup mushroom, thickly sliced
1/2 cup light cream
1 tablespoon fresh parsley, chopped (or use cilantro)
1 tablespoon Dijon mustard
1 tablespoon lemon juice

Directions

1
Pound breasts until 1/4" thick.
2
Dredge in flour mixture.
3
Heat oil over medium heat.
4
Add chicken and saute about 7 minutes, turning once.
5
Remove and keep warm.
6
Add butter to frypan and increase heat to high.
7
Add onion and mushrooms.
8
Saute about 5 minutes.
9
Reduce heat to low.
10
Add cream, parsley, mustard and lemon juice.
11
Bring to a boil stirring constantly.
12
Add juices from chicken into cream mixture.
13
Pour sauce over chicken and serve.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Nov 13, 2009

This recipe is a keeper. It is tasty, requires minimal prep, and is ready quickly. It's perfect for a weeknight meal. We used shiitake mushrooms which lent nice flavor to the dish. Thanks!

0 people found this review helpful

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From: AQueen

On Oct 11, 2009

I made this for dinner tonight. The sauce was good. I followed the recipe as written with the exception of adding minced garlic to the mushrooms and onions. DH wasn't a huge fan but said next time to add more flavoring to the flour the chicken is dredged in. Thanks for an easy dinner Tebo!

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From: Lennie

On Jun 11, 2004

This is one of those recipes that sounds good in print, but tastes even better! The only change I made to this easy-to-prepare recipe was to double the cream, parsley, mustard and lemon juice so there'd be lots of sauce (for the photo, though, I only used about half the sauce so the picture would be a better representation of the recipe, I served the extra sauce on the side; I also minced up extra parsley so I could use it as a garnish). There were also 5 breasts in my package, not 4, and that was a good thing — everyone wanted another taste! Thanks for posting such a delicious chicken dish, Tebo.

7 people found this review helpful

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From: William (Uncle Bill) Anatooskin

On May 14, 2002

Hi Tebo; Made your recipe for dinner yesterday and it turned out super-great, as well as easy to make. Our guests thoroughly enjoyed the chicken with the sauce. I served the chicken over my Special 5 Rice Combination topped with crushed cashews. I also used chicken wings and fried them separately, then added them to the sauce before serving. I have passed this recipe to several of my friends who enjoy good and tasty recipes. Will be making this recipe often. "Uncle Bill"

4 people found this review helpful

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