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Chicken Breasts With Mushroom And Onion Dijon Sauce

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Chicken Breasts With Mushroom And Onion Dijon Sauce
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Makes: 4 servings adjust
A perfect, elegant entrée for a special dinner party – but this recipe is also easy enough that you can make it any day of the week!



  • 4 Boneless Skinless Chicken Breasts, about 6 oz each; if breasts are large use 2 and butterfly them, then cut breast in half to get two portions from each.
  • 14 cup All-Purpose Flour
  • 12 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper

Step 1

Pound out chicken breasts until uniform in thickness. In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in flour, shake excess and set aside.


  • 4 tablespoons Olive Oil

Step 2

In a large, non-stick skillet heat oil over medium to medium-high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.


  • 4 cups Fresh Mushrooms, sliced

Step 3

Increase heat to medium-high and allow pan to heat back up. Add mushrooms and cook for about three minutes until just starting to brown.


  • 2 tablespoons Fresh Rosemary, chopped
  • 1 cup Red Onion, cut in half and thinly sliced vertically (root to stem)

Step 4

Reduce heat to medium and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added.


  • 1 tablespoon Whole Grain Mustard
  • 2 tablespoons Dijon Mustard
  • 12 cup White Wine

Step 5

Add both mustards, and wine and scrape up bottom.


  • 2 tablespoons Fresh Parsley, chopped
  • 14 cup Chicken Stock
  • 14 cup Heavy Cream
  • 2 tablespoons Unsalted Butter

Step 6

Add parsley, stock, cream and butter and mix to combine.

Step 7

Add chicken back in and cover with sauce. Reduce heat to a simmer, cover and cook just until the chicken is cooked through (depending on size). NOTE: If sauce gets too thick you can thin with a little additional chicken stock.

Step 8

Serve with sauce over each portion.
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