Dijon chicken with mushrooms

Posted: January 11, 2015 by nietize in Chicken, Mushroom
Tags: , , ,


From Delicious Magazine.

4 chicken breasts
200g mushrooms
1 garlic clove
1 onion
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
A splash of brandy

In a pan, heat a glug of olive oil. Season 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry 200g mushrooms, sliced, in the same pan until golden. Add 1 garlic clove, crushed, and 1 onion, sliced, then cook until soft. Stir in 3 tbsp Dijon mustard and 1 tbsp chopped fresh tarragon. Add 500ml white wine and a splash of brandy, then bubble for 2 minutes. Add the chicken, skin-side up, cover and simmer for 10 minutes. Cook, uncovered, for 15 minutes, stirring now and then.

Garnish with fresh tarragon.

Pretty standard chicken recipe. Couldn’t find tarragon so I used thyme instead.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s