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Dijon Mushroom Chicken with Wine Sauce

Preparing fancy-tasting food in my RV can be a challenge. I don't like cooking from a can or box because it quickly gets repetitive and boring so I'm always looking for something that tastes great without a lot of work. This main dish brings first class taste for not much time. It calls for dry white wine but if you don't drink try substituting some lemon or lime juice to give the needed bright flavor otherwise it will be kind of bland. Stay away from cooking wines. They have way too much salt and are often very low quality compared to drinkable wine.

The picture shows one of my favorite side dishes for this recipe; roasted Brussels sprouts and tomatoes. While this could be done in a pan, I like oven or grill roasting for better flavor. Just wash, slice and brush them with some olive oil before roasting and sprinkle with a little salt at the end. Simple, easy and packed with nutrition.

Ingredients

 4 Boneless skinless chicken breast halves
 1/4 cup flour (for lightly coating chicken)
 2 Tablespoons vegetable oil
 1 small can sliced mushrooms
 3 Tablespoons Dijon mustard
 1/2 cup dry white wine (only the kind you would drink)

Directions

Pat the chicken breast halves dry before coating with a little flour and shaking off any extra. Heat the vegetable oil in skillet on medium-high heat until it shimmers. Cook chicken until both sides are nicely browned. Remove chicken to a plate and cover with a bowl or another plate to keep warm. Make sure to keep the drippings in the skillet. Pour wine and mustard into the skillet and scrape up any of the fond (the brown bits) from the bottom. Add a layer of mushrooms with the chicken on top to the skillet. Bring to boil, reduce heat to medium-low, cover and simmer 7-10 minutes or until chicken is cooked through.

Serves: 4
Chicken Four Mushrooms White_Wine Stovetop Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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