I was going to name this recipe after my favorite mustard, Grey Poupon, but my husband advised me not to. He said that Poupon Chicken didn’t sound very appetizing, and I guess he had a point.
After doing diligent research, I discovered that Grey Poupon is a dijon mustard and has a small amount of white wine in it. No wonder why I like it so much. I also learned that the word poupon means little baby, or baby doll. Who knew cooking could be so educational?
I used a few of my ninja tricks to combine a few recipes, cut what I didn’t like, kept what I thought would work, used my imagination, and came up with a variation on a theme. So here it is, my Chicken Dijon, and Poupon too!
6 thinly sliced chicken breast fillets (I buy them already sliced thin. No need to pull out my sharp knives, especially if I’m in one of my moods).
1 TBSP light butter
sea salt and pepper to taste
2 TBSP chopped shallots
8 oz sliced fresh mushrooms
1 TBSP Dijon mustard (I use Grey Poupon. Of course I do).
1 cup chicken broth
1 tsp dried parsley
Preheat the oven to 350 degrees. Rinse the chicken and pat dry, and season with salt and pepper. In a non stick frying pan, melt the butter on low heat, then increase the cooking temperature to medium.
Cook the chicken fillets until slightly browned on each side, careful to not overcook or the chicken will be tough. Place chicken in a baking dish, cover with foil, and put in oven to keep warm.
Add the shallots to the pan and cook, stirring constantly, until soft. Add the chicken broth to the shallots and stir in mustard. Add mushrooms, parsley and cook until mushrooms are cooked thoroughly. Pour the sauce over the chicken, cover with the foil, and cook for an additional 15 minutes to blend flavors. Enjoy!