Dijon chicken with mushrooms

  • Serves 4
  • Ready in 40 minutes
  • Easy
The inclusion of mustard in this simple chicken recipe gives depth to the creamy sauce – great for midweek or an easy dinner party. Serve with rice and a green salad.

Nutritional info per serving

  • Calories384kcals
  • Fat14.8g (5.7g saturated)
  • Protein38.9g
  • Carbohydrates3.9g (3g sugars)
  • Fibre1.2g
  • Salt1.2g

2.9 / 5 rating (21 votes)

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  • 4 chicken breasts, with skin
  • 200g mushrooms
  • 1 garlic clove, crushed
  • 1 onion, sliced
  • 3 tbsp dijon mustard
  • 1 tbsp fresh tarragon, chopped
  • 500ml white wine
  • A splash of brandy


  1. In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
  2. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
  3. Add the chicken, skin-side up, cover and simmer for 10 minutes. Cook, uncovered, for 15 minutes, stirring now and then. Garnish with fresh tarragon.

From October 2012

Main Ingredients:

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