Chicken Dijon with Mushrooms

Chicken Dijon with Mushrooms
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4.0

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About this Recipe

The sharpness of Dijon mustard is tamed just enough by the mellow cream sauce in this timeless, French-inspired dish. Serve with freshly cooked pasta and sprinkle with parsley to serve.


30 ml Butter, divided
1 Package Maple Leaf Prime® Dijon Mustard and Herb Marinated Boneless Chicken Breasts
1 Package sliced white button mushrooms
1 Onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
4 Cloves garlic, minced
10 ml Chopped fresh thyme
250 ml 35% whipping cream
750 ml Short dry pasta of your choice
30 ml Parsley, coarsely chopped


MELT 1 tbsp (15 mL) butter over medium-high heat in large nonstick skillet; brown chicken breasts on both sides for about 5 minutes. Thinly slice chicken and set aside (chicken will not be fully cooked yet).

RETURN skillet to medium-high heat. Cook mushrooms, onion, carrot, celery, garlic and thyme for about 8 minutes or until liquid from mushrooms evaporates.

ADD whipping cream and bring to boil. Return chicken to skillet, reduce heat and simmer for about 5-10 minutes or until the meat has reached an internal temperature of 170°F (77°C). Meanwhile, cook pasta in a large pot of salted water for 8 minutes or until tender but firm. Drain and toss with remaining butter.

DIVIDE pasta among 4 plates and top with chicken and sauce. Sprinkle with parsley and serve immediately.


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