We absolutely love this recipe! The Dijon mustard adds so much flavor, and the chicken is so moist. I prefer fresh mushrooms, so I used those instead of canned. Other than that, the recipe is perfect and has become a family favorite at my house.
This meal was absolutely wonderful! It’s now one of our favorites. I added lots more mustard to the sauce and while it was thickening I cut up the chicken and added it to the sauce so the it was covered really well and absorbed more of the flavor. I served it with green beans and onions (cooked in a bit of oil and chicken broth) and roast rosemary potatoes.
his recipe was delicious. I thought it tasted like a special chicken dish you would have in great restaurant. I will definitely make this dish again. In fact I think it would be a great serve to company dish. I served the chicken dijon with a baked potato and green beans. DELISH
I have made this for dinner many times over the past few years and it’s always delicious.
I usually use reduced sodium chicken broth and just add some minced garlic to it. It’s quick and satisfying. We love it!
Ingredients:
2 skinless, boneless chicken breasts
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
1/4 cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
1/2 cup shredded mozzarella cheese.
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
Bake in the preheated oven for 15 minutes.
Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
source :allrecipes.com
