My daughter went hunting for the very first time this year. I learned to hunt when I was about her age and remember sighting deer with my dad, though I never really took to it. I preferred to help cut the meat into its proper […]
Oh boy. My girls are officially on summer vacation and I’m happy they’re around. Not so happy about all the “I’m bored!” statements that are happening already. Lucky for them, I have all sorts of fun tasks to solve their boredom (insert maniacal laugh here). I’m […]
I am so happy right now! I’ve been outside in a tank top all morning shoveling dirt and getting my garden soil prepped for planting. Yeah, I realize that sort of work isn’t necessarily fun for all but I LOVE it. AND it’s only April and nearly 80 degrees!! I feel like I should be at the beach. It’s been sunny and dreamy wonderful for the past three days so we’ve been outside every single day soaking up the sun finishing the last parts of our chicken coop build and starting other outdoor projects. Know what else is dreamy wonderful? I bet you can guess… yep, this mushroom dijon chicken skillet!
Creamy, dreamy and full of earthy mushroom goodness with a touch of pancetta (or bacon) to give it a salty kick, the Dijon mustard elevates it to just the right level of full bodied flavor. I’ve added a touch of coconut milk to provide additional creaminess but you can use sour cream or dairy cream to accomplish the same.
There’s a few similar recipes for mushroom dijon chicken out there but many of them have sauce that’s waaaaay too saucy (I like mine thick and creamy rather than drippy) and many recipes have you add things to the skillet and take them out, and add them back in later. Why bother? We’re just going to do all the prep and cooking in the same skillet. No messing around here! That’s easier and much less cleanup. Less things to clean makes for happy chefs everywhere.
- 1 tablespoon olive oil
- ½ onion, diced
- 1 clove garlic, minced
- 4-5 ounces pancetta, diced (or use 8 strips of thick cut bacon, diced)
- 5 ounces shitake (or other) mushrooms, chopped (about 1 cup)
- Splash of dry white wine (about 1 ounce)
- ¼ cup Dijon mustard
- ½ can coconut milk
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- 1 to 1.5 pounds chicken breasts
- Preheat oven to 375 degrees.
- In a cast iron skillet, or other oven safe skillet, sauté onion, garlic, pancetta and mushrooms in olive oil until pancetta is cooked through.
- Add wine and stir.
- Then add mustard, coconut milk, paprika, salt and pepper. Stir until evenly combined.
- Make a small well in the mixture for each of the chicken breasts and place each chicken breast in that space.
- Spoon some of the sauce over top of the chicken.
- Bake for about 30 minutes until chicken is cooked through (internal temp should be 160 degrees).
- Spoon additional sauce on top of chicken for serving.
I dream of sipping warm sumptuous soup in the long winter months. It’s so soothing and extremely good for you. I was recently reading an article (well, more like 4 or 5) and apparently “souping” is a thing. Like the “juicing” craze that happened a few […]
Oh, how I LOVE hotdish. I mean, it’s a one dish meal with veggies, meat and usually a starch, warm and scrumptious to provide comfort and joy with every bite. Just the thought of a warm wintery hotdish (not to mention eating them) brings back a […]