Home > Chicken breast recipes > Dijon chicken with mushrooms
- Published:30 Sep 12
- Updated:18 Mar 24
- Test kitchen approved
Quick, easy and full-of-flavour. Our midweek chicken recipe is made with white wine, tarragon, dijon mustard and garlic.
Love the combination of chicken and mustard? You should give our honey and mustard baked chicken a go, too.
Easy- October 2012
Test kitchen approved
- Serves 4
- Ready in 40 minutes
Quick, easy and full-of-flavour. Our midweek chicken recipe is made with white wine, tarragon, dijon mustard and garlic.
Love the combination of chicken and mustard? You should give our honey and mustard baked chicken a go, too.
Nutrition: per serving
- Calories
- 384kcals
- Fat
- 14.8g (5.7g saturated)
- Protein
- 38.9g
- Carbohydrates
- 3.9g (3g sugars)
- Fibre
- 1.2g
- Salt
- 1.2g
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Ingredients
- 4 chicken breasts, with skin
- 200g mushrooms
- 1 garlic clove, crushed
- 1 onion, sliced
- 3 tbsp dijon mustard
- 1 tbsp fresh tarragon, chopped, plus extra to garnish
- 500ml white wine
- A splash of brandy
- A large splash of double cream (optional)
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Method
- In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
- Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
- Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.
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- Recipe from October 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 384kcals
- Fat
- 14.8g (5.7g saturated)
- Protein
- 38.9g
- Carbohydrates
- 3.9g (3g sugars)
- Fibre
- 1.2g
- Salt
- 1.2g
delicious. tips
Watch the video recipe…
What's the perfect wine match?
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Buy ingredients online
Related recipe collections
British recipesChicken breast recipesEasy winter warmersFavourite chicken recipesFriday night dinners
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Reviews
Read what others say...
Just cooked this and the sauce is absolutely the best!
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Yum yum yum!!!
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Hi Janette, you can freeze this recipe. Just don’t add the cream at the end. When you want to use it, defrost thoroughly and reheat until piping hot and then add the cream.
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Hi Selina,
Yes, there is a splash of double cream added at the end of the recipe though this is optional.Log in to Reply
Hi Lesley – you could try making the recipe with chicken stock instead but it won’t have the same flavour as using wine. Alternatively you could use non-alcoholic wine?
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It’s it possible to make this without using alcohol?
Thanks
LesleyLog in to Reply
Should this recipe have cream in it? The description says “The inclusion of mustard in this simple chicken recipe gives depth to the creamy sauce”
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This sounds lovely – can you freeze it because I’m on my own now?
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Delicious.
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I love this recipe because I’m always looking for different ways to cook chicken!
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An easy home-made dish that tastes of a 5 star restaurant meal.
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