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Monday, October 6, 2008

Easy Chicken with Creamy Mushroom and Mustard Sauce Recipe

I often like to make recipes up as I go along, just to see how they turn out. I discovered that often the easiest way of cooking, tastes just as good as using long, complicated recipes.
One night when I was having guests over for dinner and was running late, I decided to just cook my chicken breasts as normal and then finish it off by adding some mushrooms, onion and cream to the finished product. It turned out great and my guests complimented me on my great recipe. Try this way and I am sure you will agree with me that it tastes great and is just so simple to cook.


2 large chicken breasts (to serve 2)
1 small brown onion - chopped
1/3 carton whipping cream
2 teaspoons seeded mustard
sea salt and black pepper to taste


Slice chicken breasts into about 4 - 5 slices each breast. I usually slice mine diagonally.
Toss in some flour that has been lightly seasoned with the salt and pepper.
Place about a tablespoon of butter in large pan or wok and when hot, add the chicken slices.
Brown on each side quickly and then reduce heat to low- medium and cook through for about 5 minutes.
Add the onion and cook another 2 minutes or until onion is transparent. Then add the mustard, cream and a little more salt and cracked black pepper if needed.
Gently cook on low heat until chicken is cooked through and mixture is a nice thick sauce.
Serve with some lovely coloured steamed vegetables such as broccoli, carrots or brussel spouts and some steamed rice.