My husband and I love mustard. It is a perfect fat free and low calorie ingredient that packs lots of flavor. When the friendly folks at Green Mountain Mustard in Vermont asked if they could send me samples of their specialty mustard, I said “Of course”. I was especially eager to try their “clove encounter” mustard flavored with garlic and oregano, which was the inspiration for this Chicken with a Sherry Mushroom Mustard Sauce recipe. I have made several different variations of mustard chicken in the past, but I had never used a flavored mustard, or cooked the mushrooms in sherry. I loved the flavor combination of the sherry, garlic, oregano, and mustard.
I served this dish with quinoa, that was way too salty. I tried a new butter and it has ruined both dishes I have made with it because it is so incredibly salty that it throws off my cooking style! (Has this ever happened to you?) Quinoa would be a great side dish for this recipe, if you don’t ruin it with salt.
You will need:
4 Chicken Breasts, about 1 1/5 pounds total
1 1/2 cups Panko
4 tablespoons Butter
1/4 cup Dry Sherry
2 Portabello Mushrooms, chopped
Salt and pepper
1 tablespoon Flour
1/2 cup Milk
3 tablespoons Mustard – I used Green Mountain Mustard Clove Encounter
1 1/2 teaspoons Parsley
Heat your oven to 300 degrees.
Whisk the eggs in a shallow bowl. Place the panko in a separate shallow bowl – add about 1/4 teaspoon of salt and pepper. Heat a large skillet over medium high heat, and melt 1 tablespoon of butter in the skillet. Then dredge the chicken in the panko, eggs, and back in the panko. Place the chicken breasts in the hot skillet. Do this in batches if necessary.
Cook the first side of the chicken for about 3-4 minutes, until golden brown. Then flip and brown the second side. Add more butter to the pan if necessary.
Once both sides of the chicken have browned, place it on a baking sheet and bake in the oven.
Melt a tablespoon of butter in the skillet you used to cook the chicken over medium high heat. Then add the mushrooms, add a few shakes of salt and pepper, and then stir the mushrooms to coat the mushrooms in the butter.
Cook the mushrooms for 2 minutes and then add the sherry. Continue cooking until the mushrooms have absorbed the sherry. Then set aside.
Finally get to work on the mustard sauce. Melt 1 tablespoon of butter in a small pot over medium heat. Once the butter has melted, whisk in the flour. Let cook for 1 minute, stirring frequently. Then whisk in the chicken broth and milk. Whisk until the flour, broth, and milk are completely incorporated and bring to a bowl.
Let the sauce boil for 1 minute, while whisking constantly. This will thicken the sauce. Then whisk in the mustard and parsley.
Set the sauce aside until the chicken is fully cooked. Once the sauce is ready, the chicken might be ready. This will depend on the size and thickness of chicken breasts.
Once the chicken has fully cooked, add the mushrooms to the mustard sauce and heat the sauce back up if necessary.
Serve the chicken with a generous spoonful of the mushroom mustard sauce.