Chicken with Creamy Dijon Sauce


Dress up chicken tenderloins with this simple Dijon mushroom sauce.

Easy Serves
SKILL LEVEL 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.

Nutritional Claims: Excellent source of protein, Source of potassium, Source of calcium, Source of iron

Total Time
Cook Time 20 minutes
Nutritional Facts
Total Fat grams 15.00
Saturated Fat grams 7.00
Cholesterol milligrams 105.00
Sodium milligrams 440.00
Total Carbohydrates grams 6.00
Sugar grams 3.00
Dietary Fiber grams 1.00
Protein grams 29.00

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