Dijon Skillet Chicken Breasts ~ Gluten-Free option
For a quick and easy dinner, make Dijon Chicken Breasts with button (white) mushrooms or Portobello mushrooms and a little dry white wine.
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Here is a tip to speed up this or any chicken breast recipe:
- Pounding the chicken breast to flatten slightly helps the chicken cook evenly and quickly. Of course, that is optional. If you decide to flatten it, place the boneless and skinless chicken between wax paper or in a freezer-type bag to prevent the raw juices from getting on anything nearby…or yourself. Then, firmly pound on the covered chicken with a meat mallet, a rolling pin, or anything flat.
We love that mushrooms are in this recipe because they are so darn good for you! Here are a few reasons for you to love them:
- Help maintain a healthy immune system
- High antioxidant and anti-inflammatory properties
- Boost gut health and aid in healthy digestion
- Packed with essential vitamins and minerals
If your mushrooms have these characteristics, don’t eat them…toss them out:
- Slimy
- Brown or dark spots
- Smell bad
Fresh parsley is another bonus ingredient with these benefits:
- Rich in vitamin K, which is linked to bone health
- Loaded with vitamin C and other antioxidants
- A natural diuretic which can help reduce blood pressure and bloating
To Make Dijon Skillet Chicken Breasts, You Will Need These Ingredients:
- Boneless skinless chicken breasts
- All-purpose flour ~ or gluten-free if needed, such as oat or an all-purpose baking blend
- Olive oil
- Fresh button or Portobello mushrooms
- Dry white wine
- Dijon mustard
- Fresh parsley
- Optional – yellow or red sweet peppers
Chicken and black bean casserole is another healthy and easy recipe made with chicken breasts that we love to make.
Enjoy!
Dijon Skillet Chicken Breasts
Ingredients
- 4 Boneless skinless chicken breasts
- 1/3 cup All-purpose flour ~ or gluten-free if needed such as oat or an all-purpose baking blend
- 1/4 tsp Salt and Pepper
- 2 tbsp Olive oil
- 5 cups Fresh button or Portobello mushrooms ~ sliced
- 1/2 cup Dry white wine
- 3 tbsp Dijon mustard
- 1 bunch Fresh parsley ~ chopped ~ about 1/4 cup chopped
- 2/2 cup Yellow or red sweet peppers sliced thin ~ optional
Instructions
- Wash and dry chicken breasts.
- Pound chicken to slightly flatten ~ see notes. This is optional but useful.
- Add salt and pepper to flour and stir together. Pour flour onto a large plate. Coat chicken (both sides) with flour mixture.
- Heat olive oil in a large skillet on medium heat. Medium -high if needed.
- Place chicken breasts in skillet and cook each side until browned, about 8 minutes.
- Remove chicken and set aside, covered.
- Add sliced mushrooms and optional sweet pepper slices to skillet. Cook about 3 minutes.
- Add wine and Dijon mustard to skillet and mix together.
- Cook on low for 1-2 minutes.
- Add chicken breasts to skillet and cover with the sauce.
- Simmer covered for about 8 minutes. Check chicken for doneness, inside temp should be 165 degrees F.
- Sprinkle chopped parsley over all before serving.
Notes
Nutrition
