Quick Chicken with Creamy Dijon Mushroom Sauce
In just 30 minutes, you can enjoy an impressive restaurant-quality meal. Try serving the chicken sliced over cooked spinach or rice for a fresh presentation style.
4 boneless, skinless chicken breast halves or bone-in pork chops (about 1 1/2 lb.)
1 to 1 1/2 tsp. dried herbs (any combination of thyme, oregano, basil or rosemary)
1/2 tsp. garlic powder
Salt and black pepper, optional
1 Tbsp. olive oil
8 oz. sliced mushrooms
2 Tbsp. Dijon mustard
2 tsp. honey
Hot cooked wilted spinach or rice, optional
Season chicken with herbs, garlic powder and salt and pepper, if desired.
Heat oil in a 12-inch skillet over medium-high heat; add chicken and cook about 5 minutes per side until internal temperature reaches 165°F (or until pork is 145°F), reducing heat as needed if chicken browns too quickly.
Remove chicken from skillet and cover to keep warm. Add mushrooms to same skillet and cook about 5 minutes, stirring frequently, until softened.
Add broth, mustard and honey to skillet; bring to a boil and cook 1 to 2 minutes, stirring until sauce is reduced by half and slightly thickened. Immediately pour sauce over chicken and serve with wilted spinach and rice, if desired.
VARIATION: To make Chicken with Honey Mustard Pan Sauce, prepare recipe as directed, except omit mushrooms in Step 3.
TIP: Pound chicken to 3/4-inch thick to cook faster.