Mushroom Dijon Chicken (with sides)

I love when I get the opportunity to cook for other people, it is much more fun than making a meal for one or even just two. When my family was in town we were busy running around and ate out for most meals so when we finally got a night to just hang out at my apartment I was excited to cook for them.

I found a recipe for Mushroom Dijon Chicken that I adapted from and picked up some veggies as sides.

The simplest way I have found to cook vegetables, and probably my favorite, is simply with olive oil, lemon, garlic, and salt either in a pan or the oven depending on the vegetable. I cooked the zucchini in a pan on the stove and the asparagus in the oven.

The meal was a hit! And I got to eat with my family, which is always a pleasure.

Mushroom Dijon Chicken:

2 chicken breasts

1/4 c flour

2 c button mushrooms

1 sliced red onion

2 tbsp rosemary

1 tbsp whole grain mustard

2 tbsp dijon mustard

1/2 c white wine

1/4 c chicken broth

1/4 c whipping cream

2 tbsp butter

Olive oil

Salt and pepper to taste

• Mix salt and pepper in with flour and coat the chicken in it
• Heat olive oil in a pan on high
• Add chicken and brown on each side, then set aside
• Add mushrooms to pan and simmer until they start to brown
• Turn the heat down to medium, add onions and rosemary and simmer for a few minutes
• Add remaining ingredients and scrape the bottom of the pan
• Add chicken and cover to simmer until chicken is cooked thoroughly