Creamy Chicken Dijon

       So I was browsing the Recipe’s of the World facebook page last night (It is one of my FAVORITES) They had posted a recipe for ‘Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds’ and it looked ABSOLUTELY DELECTABLE. I knew as soon as I saw it, that was what we were having for dinner. The only problem ended up being, I didnt have half the ingredients. So I improvised and it still turned out SO YUMMY!!! I served it over Pasta, but it would be equally delicious over rice or mashed potatoes.

2 Chicken Breast, Sliced in half to make them thinner, making 4 total cutlets

Salt and Pepper to taste

4 TBSP unsalted butter

8 oz Sliced Fresh Mushrooms

1 TBSP minced garlic

1/2 cup Chicken Broth

3 TBSP Dijon Mustard

1 TBSP Lemon Juice

1 Cup Heavy Cream

1 Cup Whole Milk

Additional Salt and Pepper to taste

Chives for Garnish

Pasta, Rice, or Mashed Potatoes to soak up all the yummy sauce!

Season Chicken Cutlets liberally with salt and pepper.  Melt butter in a large Saute pan over medium/high heat.  Brown Chicken on both sides and remove chicken from pan and set aside.  Add Mushrooms to the pan and cook for 5 minutes, stirring constantly.  Reduce heat to medium and add garlic and saute for 1 more minute, stirring constantly.  Add Chicken Broth, Dijon Mustard, Lemon Juice, Milk and Cream.  Stir to combine and bring to a boil then reduce heat to simmer.  Add the Chicken Cutlets back to the pan to continue cooking in the sauce.  Cover and continue to simmer for 15-20 minutes, or until chicken is cooked through, stirring occasionally.  Season sauce with additional salt and pepper to taste.  Garnish with chives.  Serve over Pasta, Rice or Mashed Potatoes.