Chicken with Creamy Dijon Sauce


Dress up chicken tenderloins with this simple Dijon mushroom sauce.

-- Serves
SKILL LEVEL 4 to 5 servings
3 tablespoons butter OR margarine, divided
1 pound chicken breast tenderloins
1-1/2 cups mushrooms, sliced
1 small onion, chopped
1 tablespoon Fleischmann's® Corn Starch
1/4 cup dry white wine
1 cup milk
1 chicken bouillon cube
1/4 cup fresh chopped parsley
2 teaspoons Dijon mustard
1/4 teaspoon leaf thyme
Hot cooked pasta OR rice

Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken; brown on both sides, about 10 minutes. Remove from pan.

Add remaining 1 tablespoon butter, mushrooms and onion to pan; cook 3 minutes, stirring frequently.

Stir corn starch and wine in small bowl until smooth. Add milk, bouillon cube, parsley, mustard and thyme. Pour into skillet. Bring to boil over medium heat; boil 1 minute.

Return chicken to skillet. Cook 3 minutes or until heated. Serve with pasta or rice.

Total Time
Cook Time 20 minutes
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