Its easy to reach for the take-out menu when you have unexpected guests or are just heading home from a long day at the office. Before dialing your local delivery driver give this quick crowd pleasing meal a try and you’ll be surprised just how delicious and it was to make!
The portions included in this recipe serves 6 or provides enough left overs for several lunches.
Preheat your oven at 350 degrees while you brown the chicken breasts in a medium-hot pan. I add a small amount of butter to the pan and salt and pepper the chicken as it cooks. Once browned, place the chicken into a baking dish and place in the oven to cook for another 20 minutes.
Using another 2 tbs of butter, sauté the mushrooms and diced garlic until soft. I used sliced mushrooms for my recipe, but whole button mushrooms would work just as well. Once cooked, add the chicken broth, 2 tsp Hickory Farms Sweet Hot Mustard, and milk to the pan. Leave to simmer.
Remove the chicken from the oven and return to the pan with the mushroom sauce. Leave on a medium-low heat to reduce.
Serve the Mustard Chicken with sauce over white rice.
Disclaimer: This post was brought to you by Hickory Farms. All opinions, ideas and writing are my own. I was compensated and received a product sample as inspiration for this post.
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