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Divine Dijon Chicken

October 26, 2013

An amusement park in your mouth is how I would describe the flavor of this dish. It hit every taste bud section, with  no ingredient overpowering the other.  Very easy to make  as well, the dish is completed  in less than thirty minutes. I researched at least a dozen mustard cream  recipes, and think I created one that  even the most discerning  guest or family member  would enjoy.

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2 boneless chicken breasts, butterflied and split (I prefer this to pounding thin)

8 oz. mushrooms, sliced thin

1 T. unsalted butter

1 C. chicken or vegetable stock

1/2 C. cooking sherry

1 T. Dijon mustard

1/4 C. half and half  (you may use cream,it is not necessary)

1/2 t. black pepper

1 T. rosemary

Season chicken on both sides with rosemary and black pepper.

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Melt butter in pan and allow it to brown  a bit. (beurre noisette) This gives it a nutty flavor, but be carful not to burn! Add  chicken and mushrooms to the butter. This only takes 2-3 minutes on each side, which is also enough time to get a nice flavor and start to your mushrooms.

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Add stock and sherry to the chicken, deglazing and scraping up the flavorful bits from the bottom of the pan, Simmer gently on low heat about 3 minutes per side.

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Remove the chicken and the mushrooms  to  a plate. Add half and half and Dijon to the pan, and whisk smooth. The smell alone at this point earns it the name divine. Let it thicken just a bit but do not boil.

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Return the mushrooms and chicken to the pan, If any juices have escaped from the chicken, add them in as well. Turn the chicken several times to coat it  with  the sauce.

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Israeli cous cous is a larger pearl pasta than it’s smaller cousin. It pairs perfectly with this, imbibing itself with the flavorful sauce. Plate the chicken on it and cover with mushrooms.  Spoon the sauce over all and garnish with  parsley to wake  up the plate.

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~Divine~

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