"Another recipe from Greta. Serve with a green veggies and something starchy like brown & wild rice, quinoa, mashed potatoes or pasta to sop up the sauce."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (391 g)
Calories 469.3
Total Fat - 18.6 g
Saturated Fat - 7.4 g
Cholesterol - 171.5 mg
Sodium - 695.3 mg
Total Carbohydrate - 6.9 g
Dietary Fiber - 1.9 g
Sugars - 1.7 g
Protein - 65.4 g
Calcium - 168.9 mg
Iron - 4.2 mg
Vitamin C - 0.8 mg
Thiamin - 0.2 mg

Step 1

Lightly sprinkle both sides of chicken breasts with salt and pepper.

Step 2

Heat oil in a 10" non-stick skillet over medium-high heat; add chicken and cook for 2 - 3 minutes per side, until lightly browned.

Step 3

Remove chicken and keep warm.

Step 4

Return skillet to heat and add butter if using; when melted, add onions and garlic, stirring until onions begin to soften, about 2 minutes.

Step 5

Add mushrooms ad cook until mushrooms are tender, stirring often, about 5 minutes; stir in thyme and cook for 1 more minute.

Step 6

Add broth, wine, mustard and a few grinds of black pepper; mix well.

Step 7

Bring mixture to a gentle boil, then reduce heat to low; add browned chicken.

Step 8

Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center; remove chicken from pan (yup, again!) and keep warm.