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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