Mustard Mushroom Chicken requires only a couple of minutes of active preparation time and a few ingredients. It is the perfect weeknight meal. I decided to cook the chicken at a lower temperature because it makes the chicken more tender, and because I attended an hour-long workout while it cooked. I think that is multitasking at its best! I prepped the asparagus and set a timer before I went to the gym; when the timer went off my husband put the asparagus in the oven and made the rice. Dinner was ready as soon as I got home.
I used stone ground mustard since it is my favorite, but you could use dijon or honeycup. You could add more vegetables to this dish if you like, onion, broccoli or asparagus would be great.
You will need:
2 10.5 ounce cans Cream of Mushroom Soup
10.5 ounces of Milk
½ cup Mustard (I used Stone Ground)
¼ teaspoon Pepper
1 teaspoon Tarragon
8 ounces Mushrooms
2 pounds boneless skinless Chicken Breasts
Step 1:
Preheat your own to 275 degrees. Pour the cream of mushroom soup into a casserole. Fill one of the empty cans with milk and add it to the soup. Then add the mustard, tarragon, and pepper and whisk everything together.
Step 2:
Add the mushrooms and chicken to the sauce.
Step 3:
Bake for 1 hour to 1 hour and 15 minutes. Make sure that the chicken reaches 165 degrees. I used large thick chicken breasts, if you are using smaller pieces of chicken reduce the bake time.
