Ingredients

• 2 tablespoons Blue Bonnet®-stick, divided
• 8 ounces boneless skinless chicken breast halves
• 4 ounces mushrooms, cut into thin slices
• 1 tablespoon finely chopped onion
• 1 cloves garlic, minced
• 1/2 cup heavy whipping cream
• 2 tablespoons Gulden's® Spicy Brown Mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Melt 1 tablespoon Blue Bonnet in medium skillet over medium heat. Add chicken; cook 10 minutes on each side, or until chicken is no longer pink in center and juices run clear (170°F). Remove chicken from skillet; cover to keep warm.
2. Add remaining 1 tablespoon Blue Bonnet, the mushrooms, onions and garlic to same skillet; cook over medium heat 3 minutes, or until onions are tender, stirring frequently. Combine cream, mustard, salt and pepper; stir into mushroom mixture until well blended. Reduce heat to medium-low; simmer 8 minutes, or until sauce is slightly thickened, stirring constantly.
3. Return chicken to skillet; turn to evenly coat both sides of each piece with sauce. Cook 5 minutes, or until heated through.

Nutrition Facts

Amount per Serving

Calories

447

% Daily Value*

Total fat

53%

35 g

Saturated fat

81%

16 g

Cholesterol

51%

154 MG

Sodium

27%

653 MG

Carbohydrate

2%

5 g

Dietary fiber

4%

1 g

Sugars

0%

1 g

Protein

57%

29 g

Vitamin A

23%

Vitamin C

4%

Calcium

6%

Iron

9%