Hilary came over for dinner tonight since she, Brit, and I took a trip to a wholesaler after, which Hilary has a membership for. We had originally been planning to eat seafood, but one of Hilary's faults is that she does not like fish. Instead we cooked a chicken dish that we had been planning for later in the week. This dish is another one from my childhood that I had been feeling nostalgic for after recently flipping through my cookbook.
Mushroom Chicken in Wine Sauce
Serves 4
2 lbs chicken breasts
1/2 cup all-purpose flour
Olive oil
4 cups sliced mushrooms
1/2 cup honey mustard (The recipe calls for either grey poupon dijon or honey mustard. I decided to make a honey mustard using dijon mustard and adding a few spoonfuls of honey).
1 cup dry white wine (I bought a Pinot Grigio)
2 tbsp chopped parsley
Clean up the chicken breasts and slice into thirds. Pat dry, coat with flour, and brown the outside of the chicken over medium-high heat in hot oil. Remove the chicken and set aside.
In the same skillet, cook the mushrooms for a few minutes, stir in the honey mustard and wine, and then return the chicken to the pain. Bring to a boil, reduce heat, cover and simmer from 10 minutes or until the chicken is cooked (the recipe called for 20-25, but we were too impatient and the chicken was fully cooked).
We served this dish with a side of cous cous and steamed broccoli. The chicken turned out really tender and the mustard flavor in the mushrooms was fantastic; we will definitely make this dish again. I really liked the mustard flavor and am thinking of adding a little bit more next time. Hopefully it won't become overpowering.
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