This recipe is rich and yummy. My one and a half year old loved it-as you can see in the picture. Grandma loved it, too-and grandma never lies!
Ingredients:
1 cup FRENCH'S® French Fried Onions
2 tbsp FRENCH'S® Honey Dijon Mustard
1.50 lb boneless skinless chicken breast
4 tbsp butter
1/2 lb mushrooms-sliced
2 cup heavy cream
2 tsp parsley-chopped (optional)
2 tsp salt
Directions:
Butterfly the chicken breasts. Then, pound each breast until it is evenly 1/4'' thick. Evenly sprinkle 1-1/2 tsp. each salt and pepper on both sides of the chicken breasts.
Over medium high heat melt 1 Tbsp. of butter in a large skillet. When butter is melted and just starting to turn golden brown tilt pan to coat and then add half of the chicken. Cook for two minutes, then turn over and cook for an additional 2 minutes. Check for doneness, chicken should not be pink when sliced. Do not overcook! Remove from pan onto a plate. Add another Tbsp. of butter to the pan and repeat process with the remaining chicken breasts. Set aside.
Add another Tbsp. of butter to the skillet, allow to melt and add half of the sliced mushrooms. Cook over medium high heat until mushrooms have browned and juices have evaporated, about 5 minutes. Remove to a small dish and repeat process with remaining mushrooms. Add mushrooms from the small dish back into the skillet along with the two cups of heavy cream. Turn heat down to medium until cream begins to bubble, scraping bottom of the pan to ensure brown bits are loosened. Add 1/2 tsp. salt and the 2 Tbsp. of French’s Honey Dijon Mustard, stir to combine. Turn heat down to medium low and stirring occasionally. Allow cream to reduce by a quarter, about 5-10 minutes. After cream has reduced taste for seasoning and add more salt if necessary. Return chicken breasts to the pan, submerging them in the cream sauce. Cook an additional minute or two just to heat chicken. Transfer to a serving dish and top with the French’s French Fried Onions and chopped parsley (optional). Serve and enjoy!
Serve with rice pilaf or mashed potatoes and sauteed or steamed vegetables.
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