Easiest Way to Cook Yummy My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊

My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊. My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊 step by step. When chicken is cooked, place it on serving plates, and spoon the mushroom mix half on and half off the chicken. Mix a salad of your choice, add pepper and a little lemon juice.

If you need to add more than stated, add according to taste. Add Honey and Mustard mixture to mushrooms; do not replace the lid. Stir until mushroom sauce thickens up and pour over the chicken to complete the dish. You can have My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊 using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊

It's 2 tbsp of Olive Oil.
It's 3-4 of chicken breast fillets, butterfly cut.
You need to taste of Salt & Pepper.
Prepare 380 grams of Button Mushrooms.
Prepare 2 cloves of Garlic Crushed.
You need 1 large of onion, chopped.
You need 1/4 cup of White Wine.
Prepare 4 tbsp of Double Cream.
It's 2 tsp of wholegrain mustard.

It's a creamy mustard sauce that doesn't actually have any cream in it. Today I am sharing an updated version of the recipe that is even better than the original. Pair with mashed potatoes or polenta for a complete meal ready faster than you can say, "dinner is served!" Get the Recipe: Chicken with Mushroom Sauce Find. I always serve this chicken with wild rice, as I think it's the perfect accompaniment.

My Baked Chicken with Mustard Mushroom Sauce and Side Salad 😊 instructions

Chicken breast butterfly cut.
In a fry pan, heat up oil and fry chicken breasts both sides for around 6 mins, 3 on each side, add salt & pepper to taste.
Heat oven to 180°C or gas 5 and place chicken on a greased baking tray and cook until done 15-20 minutes..
Chop in half the mushrooms and add to fry pan use more oil if necessary, add onions too then crushed garlic and mix in, let it fry for 10 minutes..
Make a well in the middle of mushrooms and pour in the wine. Let it boil on high heat for 5 mins..
Stir the mushrooms into the middle and mix turn the heat down. Add the mustard grain and mix.
Add the double cream and stir heat on low for 5 minutes..
When chicken is cooked, place it on serving plates, and spoon the mushroom mix half on and half off the chicken..
Mix a salad of your choice, add pepper and a little lemon juice. Mix salad and mix 2 tablespoons of mayonnaise or sour cream with 1 tablespoon of whole mustard grain and just mix and place across the top of the salad. Serve with chicken.

But plain white or brown rice work just as well. Egg noodles or your favorite pasta are also great sides to accompany the creamy sauce that smothers this chicken. The mushrooms, almonds, onions and celery are sauteed for just a moment before adding them to the sauce for great added flavor. Grab a copy of our New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans, or preorder our upcoming follow-up book, Ready or Not! And remember, you can always pair baked chicken with a side for fried chicken, roasted chicken with a side for grilled chicken, and so on.