Dinner on a blustery day

It is very cold and windy today.  March is definitely coming in like the proverbial lion.  My husband and daughter are skiing today – probably the last time for the season.  A night like this calls for a warm, comforting dinner.  This mustard chicken with rice will be just the thing.

Baked mustard chicken

  • 1 boneless, skinless chicken breast per person (or more for leftovers)
  • 1/2 cup flour
  • 1 TB butter
  • 1 TB olive oil
  • 1 TB Dijon mustard
  • 1 shallot, chopped
  • 1 cup chopped mushrooms
  • 1 cup milk or half and half
  • 2 tsp lemon juice
  • 2 TB white wine

Dredge chicken breasts in flour.  Heat butter and oil in a heavy saucepan and brown chicken on both sides (chicken does not need to be cooked through).  Transfer to a ceramic baking dish and spread each breast with mustard.  In same saucepan, saute shallot over medium heat for about 2 minutes.  Add mushrooms and cook for 4 – 5 minutes.  Add mil or half and half and stir.  Pour mixture over chicken and bake at 350 for about 30 minutes.  Add lemon juice and white wine to pan sauces.  Serve over rice.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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