This is a quick and easy mushroom chicken recipe, that always pleases everyone, including kids!
This recipe is similar to the Tarragon Chicken recipe in the way the chicken is cooked, but the flavors are different. Cooking chicken with a creamy mushroom sauce is typical from the French region of The Pays d’Auge (in the northwest of France), and it is a staple in my family’s kitchen in France.
For 4 people:
|4 Skinless Chicken Breasts|
|12 ounces of Light Sour Cream|
|1 teaspoon of Dijon mustard|
|500 grams of White Mushrooms|
|Optional: Fresh Rosemary|
All the ingredients are easy to find in the US. You can even buy already sliced mushrooms so you don’t have to slice them! If you can’t find Dijon mustard, just get regular yellow mustard. As always, I assume you already have Olive Oil in your home.
Step 1: Heat 2 Tablespoons of Olive Oil in the skillet. Once the oil is hot, add the chicken cut in small pieces. Cook the chicken until its sides are no longer pink and become white. Like this:
Step 2: Add the sliced mushroom, the light sour cream and the mustard.
Step 3: Continue cooking the chicken with the mushroom, cream and mustard for 10 minutes on low heat, stirring from time to time.
OPTIONAL: Step 4: Add the rosemary and/or salt and pepper if you wish.
Mom Tip: if your kids are picky eater, do not add the rosemary.
Mix and Serve:
I recommend serving it with rice or potatoes. Delicious!