Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my baked chicken with mustard mushroom sauce and side salad π. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
My Baked Chicken with Mustard Mushroom Sauce and Side Salad π is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. My Baked Chicken with Mustard Mushroom Sauce and Side Salad π is something which I have loved my whole life. They are fine and they look wonderful.
First off.use dijon mustard instead of yellow. It makes a very good honey mustard sauce. I definitely recommend using dijon mustard.
To get started with this particular recipe, we must first prepare a few ingredients. You can have my baked chicken with mustard mushroom sauce and side salad π using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make My Baked Chicken with Mustard Mushroom Sauce and Side Salad π:
- Prepare 2 tbsp Olive Oil
- Make ready 3-4 chicken breast fillets, butterfly cut
- Get to taste Salt & Pepper
- Prepare 380 grams Button Mushrooms
- Get 2 cloves Garlic Crushed
- Take 1 large onion, chopped
- Take 1/4 cup White Wine
- Take 4 tbsp Double Cream
- Prepare 2 tsp wholegrain mustard
Chicken breasts are baked in barbecue sauce with pineapple chunks in this easy weeknight meal the whole family will love. The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it's a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. Baked Honey Mustard Chicken - The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent Crispy golden brown skin and a bright sweet and savory sauce plus a side salad is all that you should want.
Instructions to make My Baked Chicken with Mustard Mushroom Sauce and Side Salad π:
- Chicken breast butterfly cut
- In a fry pan, heat up oil and fry chicken breasts both sides for around 6 mins, 3 on each side, add salt & pepper to taste
- Heat oven to 180Β°C or gas 5 and place chicken on a greased baking tray and cook until done 15-20 minutes.
- Chop in half the mushrooms and add to fry pan use more oil if necessary, add onions too then crushed garlic and mix in, let it fry for 10 minutes.
- Make a well in the middle of mushrooms and pour in the wine. Let it boil on high heat for 5 mins.
- Stir the mushrooms into the middle and mix turn the heat down. Add the mustard grain and mix
- Add the double cream and stir heat on low for 5 minutes.
- When chicken is cooked, place it on serving plates, and spoon the mushroom mix half on and half off the chicken.
- Mix a salad of your choice, add pepper and a little lemon juice. Mix salad and mix 2 tablespoons of mayonnaise or sour cream with 1 tablespoon of whole mustard grain and just mix and place across the top of the salad. Serve with chicken
You don't need much else when simple. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally When it is hot, brown the chicken for one-and-a-half minutes on each side. Mix in the onion and continue cooking for one minute. Cook the sauce to reduce it to about one-and-a-half cups.
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