I love cooking, for me it's relaxing and enjoyable. I know not everyone feels this way. Some find it tedious, boring or even stressful. And even I'll admit, there's some nights that I find comfort in easy recipes...ones that I can slap together with minimal prep and headache. On nights like these,  I especially love "one skillet" recipes. The more unfussy they are, the more I tend to embrace them. Like this recipe for Pan Roasted Chicken and Mushrooms in a Creamy Dijon Pan Sauce. It's simple but elegant, one of those versatile dishes that's perfect for a weeknight dinner or for when you have company over. Also, it makes your kitchen smell delicious. When I made this Friday night, both Mr.S and Kidlet #1 kept wandering in and out of the kitchen murmuring about how amazing the simmering sauce smelled.

Chicken and Mushrooms in a Creamy Dijon Pan Sauce


3-4 chicken breasts (or 5 skinless, boneless chicken thighs)
1/4 cup AP flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
12 oz. sliced crimini mushrooms
1 medium red onion, diced
1-2 garlic cloves, minced
2 tablespoons fresh rosemary
1.5 teaspoon dried tarragon (or 1 tablespoon chopped, fresh)
2.5 tablespoons good quality, whole grain Dijon mustard
1/2 cup white wine
1/4 cup chicken stock
1/4 cup half and half
2 tablespoons butter
slices chives (optional)


1. In a shallow baking dish mix together: flour, sea salt and black pepper. Dredge the chicken through the mixture, coating both sides. Set chicken aside.

2. In a large cast iron skillet, heat up your oil. Once it's hot, add your chicken breast. Cook each side for 4 minutes over high heat so that it gets well browned and crispy. (Make sure you don't crowd the chicken.) You may want to use your splatter guard as the oil with be crackin' and hissin'.

3. Place the cooked chicken on a plate and set aside.

4. In the same skillet (keep the pan juices in there), add the onions, mushrooms, garlic, rosemary and tarragon. Reduce heat to medium-high and cook for about three minutes. Deglaze the pan with wine and add in mustard. Scrape the browned bits from the bottom of the pan so that it mixes in with the wine-mushroom mixture. Add your stock, half and half and butter. Reduce heat by half and stir frequently. Allow the sauce to reduce. After a few minutes, add the chicken back to the skillet and let it simmer for 2-3 minutes in the thickened sauce, basting occasionally.

5. Remove from heat and serve chicken with the extra sauce spooned over each piece.

6. Garnish with chives (optional)
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