Chicken: Chicken with Creamy Mustard Sauce

posted by elinorw 02-02-100 6:48 AM

Chicken with Creamy Mustard Sauce

1 Tbl. butter
1 lb. medium mushrooms, thinly sliced
1 Tbl. vegetable oil, divided
1 cup diced onion
4 medium chicken breast halves, cut in half and skin removed
1/2 tsp. salt
1 (13.75 oz) can water-packed artichoke hearts, drained and quartered
1 cup half and half
1/4 cup Dijon-style mustard
1 Tbl. chopped fresh parsley

In a nonstick 12-inch skillet, melt butter over medium-high heat. Add mushrooms and cook 15 minutes or until well-browned and liquid evaporates from skillet. Transfer mushrooms to bowl.

In same skillet, heat 1 teaspoon oil over medium heat. Add onion and cook until tender and golden, about 2 minutes. Transfer to bowl with mushrooms.

In same skillet, heat remaining oil over medium-high heat until very hot. Add chicken breasts, meat-side down, and cook covered for 12-15 minutes until chicken is golden. Turn chicken breasts over. Add mushrooms, onion, salt, artichoke hearts and 1/2 cup water; heat to boiling. Reduce heat to medium and cook chicken, covered for 15 minutes or until juices run clear when thickest part of breast is pierced with the tip of knife.

Reduce heat to low. Stir in half and half and Dijon mustard; heat through, occasionally spooning creamy mustard sauce in skillet over chicken (Do not boil or mixture will curdle). Sprinkle chicken with parsley and serve.

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