Posh Comfort Food: Mushroom Dill Chicken
I can’t even remember where I got the recipe for mushroom dill chicken. It is a recipe from a women’s magazine from years ago that I cut it out all before there was Pinterest or recipe websites. The page is worn and not soon for this life. It has served its purpose. It is now time that I add it to my digital cookbook, this blog. The recipe has become my recipe over the years with me adding ingredients.
It is a staple and well loved meal by all who sit at our table. What I love about this recipe is the sauce can be made with or without mushrooms. Salmon can be used instead of chicken. Light cream or half-&-half works in the sauce. Fresh or dried dill. Green onions or shallots. It all works. This is a pretty fool proof sauce that looks and tastes amazing. I have written the recipe for LOTS of sauce since frankly the sauce is the star. I mean it has to be enough to cover the chicken or salmon and the boiled potatoes.
Not only is this a tasty recipe, it only takes 30 minutes or so. It gives you fancy on the weekday.
Mushroom Dill Chicken
- 2 teaspoons olive or vegetable oil
- 4 boneless small chicken breasts or salmon fillets
- 2-4 green onions
- 1 10 oz package sliced mushrooms
- 1 1/3 cups broth
- 4 tablespoons Dijon mustard
- generous turns of the pepper mill
- 2 tablespoons flour
- 1/2 cup half-&-half
- 4 tablespoons fresh dill or 2 tablespoons dried dill
- 2 teaspoon lemon juice or juice from one lemon
- boiled potatoes
- Heat oil in skillet over medium heat.
- Brown chicken or salmon on both sides then remove to a plate.
- Add green onions and mushroom cooking until green onion is wilted and mushrooms soft.
- Whisk together broth, mustard and pepper.
- Add to chicken and broth mixture to the skillet.
- Cover simmering for 10-15 minutes until chicken is cooked.
- Remove chicken to a warm serving plate.
- Combine light cream and flour then add to the skillet.
- Cook stirring until thickened.
- Stir in dill and lemon juice.
- Spoon sauce over chicken.