Creamy Mushroom Chicken with White Wine and Dijon Mustard and Vegetarian Creamy Mustard Pasta with Mushrooms
Makes 7 servings, 4 with chicken and 3 without- 3 boneless skinless chicken breasts, large
- 3/4 cup all purpose flour OR gluten-free flour
- 2 lbs assorted mushrooms, sliced in halves or quarters
- 3 Tbsp olive oil
- 4 Tbsp butter OR dairy-free margarine
- 1 shallot, large, minced
- 2 cloves garlic, minced or grated
- 1 c dry white wine
- 2 Tbsp Dijon mustard
- 2 Tbsp grainy mustard
- ½ c vegetable stock
- 1 1/2 c heavy cream OR dairy-free heavy cream substitute
- 2 sprigs fresh thyme or 1/2 tsp dried thyme leaves or 1 tsp fresh thyme leaves
- 1 teaspoon dried tarragon
- salt
- pepper
- 1½ cups Freshly grated Parmesan OR dairy-free Parmesan
- 4 servings Tagliatelle or similar pasta and 3 servings of gfcf Tagliatelle or similar pasta
- fresh parsley
- Slice each chicken breasts in half crosswise into 2 thin cutlets. Season each cutlet with salt and pepper. Add the flour to a large plate or baking tray. Coat both sides of each chicken cutlet in a thin layer of flour.
- Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Working in batches cook the cutlets the until golden brown, about 2 minutes. Turn over and cook on the other side just until the chicken is nearly cooked through, about 1-2 more minutes. Remove the cutlets from the pot and set on a clean plate.
- Sauté the mushrooms: In a second pan, add the butter followed by the mushrooms, shallot and garlic. Sauté for about 10 minutes, stirring frequently, until the mushrooms are golden brown and the garlic and shallot is fragrant. Season generously with salt.
- Meanwhile, bring a large pot of water to boil for your pasta. When water is boiling, salt well and add pasta. Cook according to cooking instructions.
- Next, add wine to the mushrooms . Bring the wine to a simmer and reduce it by about half, stirring frequently. Once the wine is reduced by half add the vegetable stock, mustards, "cream," and tarragon and thyme. Stir well to combine. Reduce heat to medium-low.
- Remove/reserve 1 cup of the gluten-free pasta boiling water from pot. Add about 1/3 of a cup of the reserved pasta water. Over medium heat, Bring the sauce to a low simmer, until the sauce thickens slightly so that it can coat the pasta. Add more pasta water if necessary. Once the sauce is done, add about 2/3 of the sauce and 1/2 about the mushrooms to the chicken breasts and adjust so that the sauce coats all of the chicken. This is the Creamy Mushroom Chicken with White Wine and Dijon Mustard. The mushrooms in sauce left in the pan is the Vegetarian Creamy Mustard Pasta with Mushrooms.
- The pasta should be just about cooked by now, so drain the pasta. If the pasta is not yet done, turn the heat off the pans of mushroom sauce and chicken and mushrooms in sauce until pasta is ready.
- Remove pasta to serving plates or bowls. Top with the Chicken or the Mushroom sauce. Serve garnished with grated Parmesan and the parsley and toss with pasta.
- Leftovers will stay fresh in the refrigerator for up to 5 days. Reheat on the stovetop over low heat or in the microwave.
