Today began early with many errands and tasks to complete. We arrived home early afternoon in a ravenous mood! I had boneless skinless chicken breasts in the fridge, along with white button mushrooms, garlic, and Dijon mustard. A recipe began to form in my mind. I knew I had riced cauliflower in the freezer along with a package of frozen green beans. In less than 20 minutes, lunch was on the table!
1 T. olive oil
1.5 lb. boneless skinless chicken tenders, cut into 1/2" cubes
kosher salt
freshly ground black pepper
10 - 12 white button mushrooms, cleaned and sliced
1 T. chopped garlic
1/2 cup chicken broth
1 T. butter
2 t. Dijon mustard
1/2 cup heavy cream
chopped parsley
In a large skillet, over medium-high heat, add chicken and lightly salt and pepper. Cook, stirring frequently, until chicken begins to brown. Add sliced mushrooms and continue cooking for 4 - 5 minutes, stirring every minute or so. Stir in garlic and cook for an additional 2 minutes.
Transfer chicken and mushrooms to a medium sized bowl off the heat. Add chicken broth and butter to the skillet and bring chicken broth to a boil. Stir in Dijon mustard and reduce heat to a simmer. Let sauce simmer for a minute or so and then stir in heavy cream. Continue stirring for 2 - 3 minutes until sauce begins to thicken.
Lower heat to low and return the chicken and mushrooms to the skillet and stir to combine with the sauce. Taste and add salt and pepper if needed.
Plate either rice, mashed potatoes, or cauliflower rice on a plate. Spoon the chicken and mushrooms over your choice and sprinkle with chopped parsley. Serve immediately.
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