Chicken & Mushroom Dijon
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Prep Time: 10 min
Cook Time: 20 min
Serves: 6
Ingredients
1 (12-ounce) package Extra Broad Egg Noodles, cooked as package directs4 to 6 skinned boneless chicken breast halves
salt and pepper
½ cup plus 1 tablespoon unsifted flour
½ teaspoon paprika
1/3 cup vegetable oil
8 ounces sliced fresh mushrooms
¾ cup chopped onion
2 cups (1 pint) half-and-half
1 to 2 tablespoons Dijon-style mustard
2 teaspoons chicken-flavor bouillon granules
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or ½ teaspoon dried thyme
1 cup chopped red bell pepper
Directions
Season chicken lightly with salt and pepper. In paper or plastic bag, combine ½ cup flour and paprika. Add chicken pieces; shake to coat. In a large skillet, over medium heat, cook chicken in oil until tender. Remove from skillet; drain. In drippings, cook and stir mushrooms and onion until tender; stir in 1 tablespoon flour then half-and-half, mustard, bouillon, basil and thyme. Cook and stir until thickened. Add chicken and bell pepper; cover and simmer 15 minutes. Serve chicken and sauce over hot cooked noodles. Refrigerate leftovers.|
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