I have been taking the time to revisit some of my old recipes this winter. This Mustard and Mushroom Chicken was one of the early posts on this site, and it is one of my easy go-to recipes. I love mustard and mushrooms, and they come together to create a rich creamy sauce seasoned with tarragon. It’s a recipe that takes under 30 minutes of active preparation time, and it makes enough to serve a whole family. It’s also healthy! The main ingredients in the sauce are 1% milk, chicken stock, and mustard along with a touch of butter, flour, and garlic. It’s a creamy mustard sauce that doesn’t actually have any cream in it.
Today I am sharing an updated version of the recipe that is even better than the original. I have learned that cooking the chicken in the creamy mustard and mushroom sauce results in more tender and flavorful chicken.
This recipe makes enough to feed six. If you are cooking for two, you could cut it in half, but I love having food that is ready and waiting in the fridge. Knowing that you have plenty of leftovers and that dinner is covered gives you one less thing to worry about.
Perhaps the best thing about this recipe is how simple the ingredients are. Most people probably have all of the ingredients at home. It’s a recipe that relies on basic items you probably have in your pantry already.
I like to use stone ground mustard in this recipe, but you can pick your favorite. You could also use a honey mustard or Dijon mustard. Just make sure that you use a good quality mustard, I would not recommend using the French’s mustard that you put on hot dogs. Charles and I are big fans of mustard, so I add 4 tablespoons to the sauce, you might want to start with 3 tablespoons and then add more to taste.
I like to serve this meal with rice pilaf and asparagus. There is something about the way the rice soaks up the sauce that I can’t resist.
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 3 tablespoons Flour
- 1 cup Chicken Stock
- 1/2 cup Milk
- 3-4 tablespoons Mustard
- 1 tablespoon Tarragon
- 2 tablespoons Olive Oil
- 8 ounces sliced Mushrooms
- 3 tablespoons White Wine
- 1 Yellow Onion, chopped
- 2 pounds Chicken Breasts
- Flour to dredge the chicken
- Salt and Pepper
- Preheat your oven to 300 degrees. Prepare the chicken by cutting each chicken breast in half and then pounding it with a meat mallet until it has a thin and even thickness.
- Then start preparing the sauce. Start by melting the butter in a medium saucepan. Stir in the garlic, and let it cook for one minute and then stir in the flour. Stir for another minute. Then slowly add the chicken stock and milk whisk until the butter/flour mixture is completely incorporated. Then bring to a slow boil. Let boil for 1 minute, stirring frequently. This lets the sauce thicken. Then add in the mustard and tarragon. Go ahead and add extra mustard if you really like mustard. Set the sauce aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and toss in the olive oil. Sprinkle with salt and pepper. Saute the mushrooms for 4 minutes, and then add the white wine and the onions. Let saute for another 4 minutes. Then add the mushrooms and onions to the sauce.
- In a bowl combine about 1/2 cup flour and 1/2 teaspoon of both salt and pepper. Using the same skillet, heat another tablespoon of olive oil over medium-high heat. Once the skillet is hot, dredge the chicken in the flour and place in the skillet. It will only take a couple minutes to brown on each side. Place the browned chicken in a casserole dish. Continue to brown the chicken in batches, adding more olive oil to the pan as necessary.
- Once all of the chicken has browned, pour the sauce over, and place it in the oven to bake for 45 minutes.