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Chef Lou’s Southern Mustard Chicken and Mushrooms

Chef Lou’s Southern Mustard Chicken and Mushrooms


Posted on November 5, 2011 at 2:13 PM

Updated Saturday, Nov 5 at 2:26 PM

Chef Lou’s Southern Mustard Chicken & Mushrooms


2 Boneless Skinless Chicken Breasts, 5 ounces each          
Salt & pepper, to taste for rubbing on chicken
2 tablespoons Olive oil                                                                                            

2 tablespoons Dijon Mustard                                                                                
Juice from 1 Lemon
½ cup White Wine                                                                                     
1 teaspoon Black pepper                             
1/4 cup Green onions, chopped                      
Hot sauce-to taste   
Pinch Tarragon                               

2 slices Toasted white bread                          

1 cup Mushroom Caps, button size                       
1 tbl Olive oil                              
1 tbl Butter, or margarine                          
1 teaspoon Garlic, fresh minced                          
2 tbl White wine, optional                                  
1/4 cup Milk                                    
Pinch Nutmeg                               
Hot sauce - to taste                            
Salt & Coarse black pepper -  to taste               

In a medium sauté pan, heat olive oil. Add chicken and cook for 1-2 minutes. Turn chicken over and in same pan add mustard, lemon juice, wine, black pepper, green onions, hot sauce, and tarragon.  Stir well. Cook for about a minute more. Sauce will almost completely reduce to a paste. Keep warm & set aside.
In another saucepan, heat olive oil & butter. Add garlic and mushrooms. Sauté for 2 minutes. Add remaining ingredients and cook for 5-7 minutes. To serve, place toasted white bread in center of plate. Place chicken on toast. Pour mushroom sauce around chicken.