Chef Lou’s Southern Mustard Chicken & Mushrooms
Ingredients
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
Method
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.
