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CHICKEN WITH SPICY MUSHROOM SAUCE

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 2
INGREDIENTS
  • 2 tablespoons Blue Bonnet®-stick, divided
  • 8 ounces boneless skinless chicken breast halves
  • 4 ounces mushrooms, cut into thin slices
  • 1 tablespoon finely chopped onion
  • 1 cloves garlic, minced
  • 1/2 cup heavy whipping cream
  • 2 tablespoons Gulden's® Spicy Brown Mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
DIRECTIONS

Melt 1 tablespoon Blue Bonnet in medium skillet over medium heat. Add chicken; cook 10 minutes on each side, or until chicken is no longer pink in center and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.

Add remaining 1 tablespoon Blue Bonnet, the mushrooms, onions and garlic to same skillet; cook over medium heat 3 minutes, or until onions are tender, stirring frequently. Combine cream, mustard, salt and pepper; stir into mushroom mixture until well blended. Reduce heat to medium-low; simmer 8 minutes, or until sauce is slightly thickened, stirring constantly.

Return chicken to skillet; turn to evenly coat both sides of each piece with sauce. Cook 5 minutes, or until heated through.