You know those weeks when your meal planning all comes together and you use every single grocery item you bought and nothing goes to waste? Yeah, me neither. Between last minute plans and last minute cravings, I nearly always find myself staring at the fridge at some point near the end of the week, or even the week AFTER I meant to use everything, trying to figure out how to use up everything before it goes bad, like, tomorrow.
Yesterday was one of those days. Despite knowing on Sunday exactly what I was going to make for every meal this week, two unplanned dinner invitations left me with a drawer of veggies with no planned use. Add that to the colder weather we had (which feels like a distant memory with today and tomorrow's 70-80 degree forecasts), and I couldn't NOT make comfort food. Luckily, with a light coating of flour making the sauce creamy without any added dairy, this is a way lighter version of most creamy sauces. Top it off with some cauliflower mash or roasted veggies, and you have yourself a guilt-free comfort meal - more room for wine!
Chicken with Dijon Mushroom Sauce
- 1 lb chicken breasts
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon herbes de Provence, or preferred seasoning (Italian would also work, or just stick with salt and pepper)
- salt and pepper to taste
- 10 oz sliced mushrooms
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley (I have a jar of dried parsley in my spice cabinet that I use all the time instead of fresh)
- 1 cup low-sodium chicken broth
Melt 1 tablespoon butter in skillet over medium heat. Mix together flour, seasoning, and salt and pepper. Dredge (i.e. coat) chicken in light coating of the mixture. Add chicken to skillet, 6-7 minutes on each side until cooked through. Remove chicken to plate and loosely tent with foil.
In same skillet, add remaining butter. Add mushrooms and cook until moisture is released and evaporates, 5-6 minutes. Add Dijon, parsley, and chicken broth and let simmer to thicken. Return chicken to sauce, combine, and serve.
Note: You can skip the flour if you want to make this gluten-free. Its main purpose is to help keep the chicken moist (ew worst word ever) and to thicken the sauce.