Chicken Tenders in Mushroom Dijon Sauce

This chicken dish I made yesterday was surprisingly good, so I decided to share it with you. Use good Dijon mustard since it is the star of the sauce. 

Tangy and flavorful Dijon sauce

Chicken Tenders In Mushroom Dijon Sauce

6-8 chicken tenders
6 baby bella mushrooms, sliced
1/2 cup chicken broth
2 Tbsp sherry or vermouth
2 Tbsp flour, for dredging and for sauce
1 Tbsp Dijon mustard, I used Grey Poupon
1/8 tsp dry thyme 
Salt and pepper to taste
Olive oil for pan frying chicken, 2-3 Tbsp

Lightly sprinkle salt and pepper on chicken tenders. Dredge them in flour, reserving 2 tsp of flour for the sauce. Brown the chicken in olive oil. Remove them and place them on a plate. Toss in sliced mushroom in the same frying pan and add 2 tsp of flour and sauté for a couple of minutes. Add thyme, sherry and chicken broth and deglaze the pan. Add Dijon mustard and mix well. Salt and pepper the sauce. Pour the sauce over the chicken.



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