Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1/2 cup sliced mushrooms
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts between two pieces of wax paper and pound until thin.
- Coat chicken with flour and set aside.
- Melt butter in a large skillet over medium heat. Add chicken and cook until golden brown on both sides.
- Add mushrooms and cook until tender. Add white wine and cook for 1 minute.
- Stir in cream and mustard and season with salt and pepper. Simmer until sauce thickens.
- Transfer chicken to a greased baking dish and top with mushroom sauce. Bake in preheated oven for 15 minutes, or until chicken is cooked through.
Interesting Facts
- This dish originated in France and is named after a famous opera.
- It is traditionally served over egg noodles, but can also be served over mashed potatoes or rice.
- It can also be made with pork or beef instead of chicken.
