White Wine and Dijon Chicken

After months of preparing the same meals week after week I am determined to be more creative in the kitchen this year! This is something that came together from what I had on hand and I really love it! I hope you do too.

White Wine and Dijon Chicken
For 2

• 2 chicken breasts, cut into thin strips
• 1 large white or yellow onion, large dice
• 3 large garlic cloves, minced
• 1 portobello mushroom, quartered and sliced (or an equal amount of another mushroom such as button or cremini)
• 2 Tbsp dijon mustard
• 1 Tbsp lemon juice
• 2 Tbsp chopped or 2 tsp dried oregano and/or thyme or tarragon
  
• 1/2 cup or more dry white wine
• salt and pepper
• 2 Tbsp extra virgin olive oil
  

Heat olive oil over in a large frying pan over medium heat. Don't use a nonstick pan here as you will be deglazing later. I used a stainless steel pan. Add the chicken and onion and cook until chicken is cooked and slightly browned. Add garlic, dijon, lemon juice, herbs and white wine. Stir and let it bubble and thicken, scraping up the bits off the bottom of the pan with a wooden spoon. Season with salt and pepper to taste.

Enjoy with a glass of the white wine that you used in the chicken. Try a Chardonnay or Sauvignon Blanc.

Enjoy!