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Sautéed Chicken & Mushrooms




Source of Recipe


Dom DeLuise Newsletter


List of Ingredients




Sautéed Chicken & Mushrooms

2 tablespoons olive oil
salt & pepper
1 tablespoon Dom DeLuise Italian Blend
4 to 6 thin boneless, skinless chicken breasts
1 14 ounce can reduced fat chicken broth
1 container fresh sliced mushrooms
2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons flour
sprigs of fresh thyme

Recipe



In a large sauté pan, heat olive oil. Sprinkle chicken breasts with salt,
pepper and Dom's Italian blend. Saute chicken breasts, turning once, about six
minutes per side, or until cooked through and no longer pink. Remove from pan
and set aside covered to keep warm.

Slowly pour the chicken broth into the hot sauté pan. Add the chopped garlic
and stir in the Dijon mustard. Whisk in the flour. Add the sliced mushrooms.
Bring to a slow simmer and allow the mushrooms to soften and the sauce to
thicken. Stir occasionally so sauce doesn't stick. With a scissor, cut the
sprigs of fresh thyme over the sauce and stir again to mix the thyme.

Return cooked chicken breasts to sauté pan and cover with mushrooms and sauce.
Let simmer on low a couple of minutes to heat chicken again and serve.
Serves 2 to 4