13 Reviews of Chicken & Mushrooms With Creamy Dijon Sauce

From: Debbie R.

On Oct 18, 2008

The sauce has a good flavor, as do the chicken breasts themselves. I would have liked twice as many mushrooms, though. I also think I would use a different cut than whole breasts because they came out dry. It was hard to judge when they were done.

From: Boomette

On Dec 28, 2008

This is so yummy. I love the taste. I used the thyme and rosemary. I used a little bit of extra virgin olive oil. Instead of cooking sherry, I used unsweetened apple juice. It worked perfectly. I reduced the Dijon mustard to 1 tablespoon. And I didn't thicken with cornstarch. Thanks Breezermom. Made for Zaar Star Game

From: lazyme

On Oct 24, 2008

Excellent! I made this exactly as written and the only thing that I would change is to add more mushrooms - can't ever have too many in this household, lol. The chicken was moist and the sauce was delicious. Thanks breezermom. Made for 1-2-3 Tag.

From: I'mPat

On Nov 9, 2008

I doubled this for 4 but in the end there was too much sauce for us but oh it was good. I used skinless boneless half breasts weighing about 225 to 250 grams each and cooked on what would have been the skin side first for 4 minutes and the second side 2 minutes and continued from there and the times were perfect and the chicken was very moist. I did thicken with cornflour and would consider using a bit more as the sauce was still a little thin for our tastes. Overall an easy recipe to make and one which you could prep ahead of time and just have everything ready to go when you want to cook. Thank you breezermom, made for Please Review My Recipe.

From: TeresaS

On Nov 4, 2008

Yummy dish! I made it as posted. The chicken comes out moist and tender. I liked the fact that this is quick and easy to prepare. I served it with saffron rice and steamed broccoli for a very low fat dinner. There is plenty of sauce to serve over your rice. Thanks for posting.

From: Brian H

On Oct 26, 2008

This was soooo easy to make, I had to cook it the cheffy way just to fill some time !!!! I used a whole chicken jointed. The carcass was cooked in a pressure cooker for one hour to make the stock. I added an extra spoon of mustard to intensify the flavour, the Sherry still held it's own. Served with steamed and fried potatoes with garlic and zuccini. The whole dish was very good we will cook this again next week. Thanks for the recipe idea. Brian H.

From: ihvhope

On Jun 7, 2008

This was really good and nice and light. I didn't change anything. I'll be making this again for sure.

From: bluemoon downunder

On Nov 22, 2008

TOTALLY DELICIOUS - and very quick and easy to prepare. I often give in to temptation (where it's essential to the recipe) and leave the skin on but using skinless chicken recipes always makes me feel virtuous! I used chicken breasts and used the optional rosemary together with sage (I have the two together in a grinder; a great blend). I used my Vegetable Stock instead of the chicken stock and only half the quantity of mustard (personal taste preference). I doubled the mushrooms and added 3 cloves of minced garlic when I added the mushrooms. And I did thicken the sauce with cornstarch. The chicken was wonderfully tender and flavoursome, the sauce delicious and we loved the mushrooms. This recipe is great for mid-week meals and, because the sauce though so easy to make gives the dish sophistication, it would be equally suitable for serving to guests. Made for the Went to Market tag game. Thank you for sharing this recipe, breezermom.

From: Chef #850607

On Feb 1, 2009

i just made a single serving of this dish for myself. it was fantastic! i used chicken tenders, canned mushrooms (i'm in japan and they didn't have fresh) and instead of half-and-half (i'm a dairy-free eater) i used 3 teaspoons of rice milk and 1 teaspoon of imitation butter - found recipe for that online.) will make again for the whole family.

From: duonyte

On Mar 31, 2009

We enjoyed this for dinner with mashed potatoes. I used skin on bone in drumsticks and thighs, and increased the amounts of other ingredients. However, I used only 1 tbl of dijon. The sauce tasted too strongly of mustard for us, although it tasted good over the chicken and potatoes. I would reduce the amount next time. Also, to thicken, I stirred in a large spoonful of ricotta cheese - it blended in beautifully with the other ingredients. I used dried mushrooms, the soaking liquid, and some canned mushrooms, as I had no fresh. All in all, a very nice recipe.