Creamy Dijon Chicken with Mushrooms and Rice

Creamy Dijon Chicken with Mushrooms and Rice

Name: Creamy Dijon Chicken with Mushrooms and Rice
Total time: 40 min
Ingredients: 15 ml olive oil, or as needed; 4 (140 g) skinless, boneless chicken breasts; 1 (130 g) can button mushrooms, drained; 240 ml heavy cream; 1 large egg yolk; 15 ml Dijon mustard, or more to taste; salt and freshly ground black pepper to taste; 480 ml hot cooked rice, or as needed

Indulge in this luscious French-inspired dish of tender chicken breasts cooked in a creamy Dijon mustard sauce with savory mushrooms, served over a bed of hot cooked rice.

40 min

easy

519kcal

calories

26g

carbohydrates

213mg

cholesterol

30g

fat

fiber

34g

protein

16g

saturated fat

323mg

sodium

sugar

unsaturated fat

Dinner French

Ingredients

15 ml olive oil, or as needed

4 (140 g) skinless, boneless chicken breasts

1 (130 g) can button mushrooms, drained

240 ml heavy cream

1 large egg yolk

15 ml Dijon mustard, or more to taste

salt and freshly ground black pepper to taste

480 ml hot cooked rice, or as needed

Directions

Step 1

In a skillet over medium-high heat, heat olive oil. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet and set aside.

Step 2

Add drained mushrooms to the skillet and cook until they start to sizzle and brown, about 5 minutes.

Step 3

In a small bowl, whisk together cream, egg yolk, Dijon mustard, salt, and pepper. Pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 74 degrees C (165 degrees F).

Step 4

Serve the creamy Dijon chicken and mushrooms over hot cooked rice.