dijon chicken with mushrooms
 
4   boneless skinless chicken breasts, about 1 lb.
3 tsp  olive oil
3 cup  (1/2 lb) sliced oyster, shiitake, cremini and/or button mushrooms
1/2 tsp  dijon mustard
1/4 tsp  salt
1/4 tsp  black pepper
2 Tbsp  flour
1/2 cup  white wine plus 1/2 cup water or 1 cup chicken broth
2   green onions, thinly sliced
 
trim fat from chicken. heat 2 tsps oil in large non-stick frying pan; 
set over medium heat. add chicken; saute until golden, about 5 minutes 
per side. 
remove chicken from pan. add remaining oil and mushrooms. saute, 
stirring often, just until mushrooms release their juices, about 4 
minutes. add dijon, salt and pepper. 
meanwhile, mix flour and 2 tbsp wine or broth in measuring cup; stir 
with fork until smooth. stirring constantly, slowly add remaining wine 
and water to measure 1 cup. pour over mushrooms; continue cooking, 
stirring constantly, until mixture bubbles and begins to thicken, about 
5 minutes. 
return chicken and any juices to pan; reduce heat to low. simmer until 
chicken is done and sauce is thickened, about 6 to 8 minutes. turn 
breasts halfway through and stir sauce occasionally. if sauce is too 
thick, add more water, a spoon at a time. 
 
serve on a bed of rice, sprinkled with green onions. makes 4 servings, 
each 198 calories, 5.1g fat, 5.8g carbohydrates and 28.7g protein. 
 
-- 
 
(ID: 79274) Mirror: rec.food.recipes: Wed, Mar 5, 2003


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