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I am quite a big fan of Skinnytaste. Many of those recipes have found their way into my tummy. It was from there where I first found a recipe for chicken with dijon mustard. Until recently, I hated mustard with a passion. It was ketchup’s foul tasting enemy. Within the past couple of years, I have noticed my opinion change. This recipe likely bears many similarities with the one I had originally found on Skinnytaste. I have not made her recipe in quite a while, but I’m sure I have the basics of it stuck in my head, and they likely bled into this recipe.

This is the second time I’ve made this sauce. The first time, the fiancé about died from how much he loved it. I was quite pleased, and proceeded to write down the ingredients I had used so I could make it again. This time around, I made it just for myself, with plenty leftovers, and added some mayonnaise and mushrooms. I have to say, this is waaay better with the mushrooms. It was so good. With some roasted asparagus and salad, it was a pretty damn awesome meal. There are enough leftovers to last me today and probably tomorrow as well. I’m pretty excited about that. I’ve already had leftovers once!

The measurements provided are approximate. Don’t worry too much about measurements when you’re cooking! It doesn’t need to be perfect. It will still be good! Experiment a little. If you really like an ingredient, add a bit more! Don’t like one? Use less or take it out. The best part of cooking at home is making your food exactly the way you want it.

• 3 Chicken Breasts
• 225g (8oz) Mushrooms
• 3 tbsp Dijon Mustard
• 2 tbsp Light Mayo
• 1/8-1/4 cup White Vinegar
• 3 tbsp Olive Oil, divided
• 2 tsp Garlic Powder
• 1 tbsp Dehydrated Onion
• 1 tbsp Lemon Pepper seasoning
• 1 tsp Sriracha

Chicken with Dijon Mushroom Sauce

1. 1.

   In a bowl, combine mustard, mayo, 1tbsp oil, lemon juice, garlic powder, dehydrated onion, lemon pepper, and sriracha. Use as much lemon juice as you need to get a nice, thin side of creamy sauce. Set aside.

2. 2.

   Cube chicken breasts and place the pieces in a separate bowl. Drop a couple spoonfuls of the dijon sauce onto the chicken, and stir to coat.

3. 3.

   In a frying pan set to medium-high, heat 2tbsp of oil. When oil is hot, add mushrooms. Fry for a minute or two, then drop the heat to medium and cover the pan. Let the mushrooms cook until they get dark and soft, and there is some liquid in the pan.

4. 4.

   Add the chicken, and mix it into the mushrooms, then cover the pan and leave the chicken to cook for a few minutes, until done. You can check to see if your chicken is cooked by taking out a piece, cutting it in half, and looking at the inside. If it’s squishy and pink, it’s not done. If it’s somewhat stringy and white, it’s done.

5. 5.

   Once the chicken is done cooking, remove it and the mushrooms from the pan with a slotted spoon. There should be some liquid left in the pan. Add the remaining dijon sauce to the pan, and whisk it into the liquid. This will be your dijon sauce. If you think it is too thin, you can either add some cornstarch to it, or bring it to a boil, then simmer until it reduces and thickens to your liking. I added a bit of cornstarch to make a creamy sauce.

6. 6.

   Spoon as much sauce onto the chicken as you like, and serve with any vegetables or sides that you like! I had it with roasted asparagus and salad, and later with broccoli, but it would also be great on rice or mashed potatoes. It would probably be pretty damn tasty on mashed potatoes. I think that’s how I’ll have it next time.

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