Dijon chicken with mushrooms

Dijon chicken with mushrooms
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

Quick, easy and full-of-flavour. Our midweek chicken recipe is made with white wine, tarragon, dijon mustard and garlic.

Love the combination of chicken and mustard? You should give our honey and mustard baked chicken a go, too.

Nutrition: per serving

Calories
384kcals
Fat
14.8g (5.7g saturated)
Protein
38.9g
Carbohydrates
3.9g (3g sugars)
Fibre
1.2g
Salt
1.2g
Calories
384kcals
Fat
14.8g (5.7g saturated)
Protein
38.9g
Carbohydrates
3.9g (3g sugars)
Fibre
1.2g
Salt
1.2g

See Wine Match

Ingredients

  • 4 chicken breasts, with skin
  • 200g mushrooms
  • 1 garlic clove, crushed
  • 1 onion, sliced
  • 3 tbsp dijon mustard
  • 1 tbsp fresh tarragon, chopped, plus extra to garnish
  • 500ml white wine
  • A splash of brandy
  • A large splash of double cream (optional)

Method

  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 and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

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Rate & review

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3.5 votes

Reviews

Read what others say...

    1. Hi Danielle,

      Apologies for an error with the recipe. The full method and ingredients list should be up now. Happy cooking!

  1. Hi Janette, you can freeze this recipe. Just don’t add the cream at the end. When you want to use it, defrost thoroughly and reheat until piping hot and then add the cream.

  2. Hi Lesley – you could try making the recipe with chicken stock instead but it won’t have the same flavour as using wine. Alternatively you could use non-alcoholic wine?

  3. Should this recipe have cream in it? The description says “The inclusion of mustard in this simple chicken recipe gives depth to the creamy sauce”

    1. Hi David,
      Thanks for your comment. The sauce shouldn’t be too thick but after 25 minutes it should reduce a little. If you want to make the sauce thicker you could try adding 1/2 tablespoon of flour into the onions and garlic (once they have cooked).
      Hope that helps

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