Ingredients
Units
Scale
- 8 oz cremini mushrooms
- 1/2 cup sour cream
- 1/2 cup dry white wine
- 2 chicken breasts
- 2 cloves garlic
- 1 shallot
- 1 chicken bouillon cube (o.36 oz)
- Juice of 1/2 lemon
- 1 tablespoon whole grain mustard
- Fresh dill
- Olive oil
Instructions
- Season the chicken breasts all over with salt and black pepper. Heat a splash of olive oil in a large skillet and cook the chicken over medium heat for 10 to 15 minutes, turning occasionally, until browned and cooked through.
- Meanwhile, slice the cremini mushrooms, finely chop the shallot, and mince the garlic.
- Remove the chicken from the pan and set aside. In the same pan, cook the mushrooms over medium heat until browned and they begin to release their moisture. Add the shallot and garlic and cook briefly.
- Pour in the white wine and let it reduce slightly. Add 1/2 cup hot water and the crumbled chicken bouillon cube. Let the sauce simmer gently.
- In a small bowl, combine the sour cream, whole grain mustard, the juice of 1/2 lemon, and a handful of finely chopped dill. Add the mixture to the pan and stir to combine.
- Return the chicken breasts to the pan and cook over medium-low heat for another 5 minutes.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French