Baked Dijon Dill Chicken With Mushrooms Recipe 445

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Steps:

• 1. Clean chicken breasts and place them in a 9×13 glass baking dish. 2. Wash and slice mushrooms and place them in a small bowl. 3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade. 4. Pour marinade into the bowl of mushrooms and toss to coat. 5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes. 6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts. Serves 4-6

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).