One Skillet Dijon Chicken with Mushrooms & Chives Recipe (2024)

FAQs

How to make chicken and mushroom sauce without cream? ›

Chicken broth – In lieu of heavy cream, chicken broth is the saucy component in this mushroom sauce (with the little bit of butter and olive oil, it is perfect and indulgent enough). Vegetable broth is fine to use as well. Chopped green onions and minced garlic – To add more flavor to the sauce.

The key is using thinly-pounded chicken cutlets, which cook in just a few minutes on the stovetop. The sauce also comes together quickly. Sauté a few shallots in butter until softened, and then simmer with a little white wine, dried thyme, and of course, dijon mustard.

The dijon, medium-hot mustard, and the freshly ground black pepper add a little heat to what would otherwise be a fairly sweet dish. Honey-dijon chicken = a little sweet, a little tangy, and a little spicy. It's surprisingly flavorful given that the ingredient list is so short.

For example, because milk doesn't have enough fat, it won't maintain a structure when whipped. So it wouldn't be ideal as a dessert topping, nor will it hold up in a pan sauce. But if you're using it for a flavoring, it can work okay.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Dijon mustard is made from brown mustard seeds and white wine. One of the crucial ingredients in traditional Dijon mustard is verjuice. This tart liquid gives Dijon mustard its characteristic flavor.

Flavor and Ingredients: Yellow mustard, which is made of powdered yellow mustard seeds, a spice blend, and vinegar (or even water), has a milder taste compared to its French counterpart. Dijon definitely has a distinctive mustard flavor, and is more intense, sharp, and complex than yellow mustard.

It acts as a glue for spices

In this case, mustard is the perfect binder for spices to adhere to chicken or any meat for that matter. The tanginess tends to dilute during the cooking process, allowing the condiment to do its job without overpowering.

It's perfect with eggs or potatoes (i.e.: devilled eggs, egg salad, mashed potato, potato salad), and provides the right finishing note for simple cheese dishes like mac and cheese, raclette, or a grilled cheese sandwich. Add it to hot dishes at the end, not the start, to retain the spiciness on the palette.

Can you use yellow mustard instead of dijon? ›

When you need a replacement for dijon mustard, yellow mustard is always an option. The primary difference between these sauces is the mustard seed used to make them. In dijon mustard, brown mustard seeds make up the base.

Use butter and milk

A combination of butter and milk makes a great alternative if you run out of heavy cream. Adding butter to milk helps increase its fat content, making it quite similar to heavy cream. This substitute works well for recipes that require heavy cream only for flavour and creaminess.

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

I've made butter chicken recipes with heavy cream and loads of butter and they are just too heavy for my liking. I've swapped the heavy cream for evaporated milk and limit the amount of butter to only a few tablespoons. This lightens the dish up a bit, while still tasting very creamy.

Flour-Based Thickeners

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.