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Chicken with Creamy Dijon Sauce

Chicken with Creamy Dijon Sauce






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  • 3 tablespoons butter OR margarine, divided
  • 1 pound chicken breast tenderloins
  • 1-1/2 cups mushrooms, sliced
  • 1 small onion, chopped
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1/4 cup dry white wine
  • 1 cup milk
  • 1 chicken bouillon cube
  • 1/4 cup fresh chopped parsley
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon leaf thyme



  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken; brown on both sides, about 10 minutes. Remove from pan.
  2. Add remaining 1 tablespoon butter, mushrooms and onion to pan; cook 3 minutes, stirring frequently.
  3. Stir corn starch and wine in small bowl until smooth. Add milk, bouillon cube, parsley, mustard and thyme. Pour into skillet. Bring to boil over medium heat; boil 1 minute.
  4. Return chicken to skillet. Cook 3 minutes or until heated. Serve with pasta or rice.
  5. Nutritional Claims: Excellent source of protein, Source of potassium, Source of calcium, Source of iron


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