Never fear! Heidi is here with a new, yummy recipe! “My mother gave me this recipe over 20 years ago and I made it for my boat guests all the time.  You can substitute the cream of mushroom soup with a white sauce, but this is pretty damned easy and really damn good. Just ask all the boys I made this for back in the days of winning hearts and stomachs, including my husbands.”

Chicken Dijon

Serves 4

Ingredients:

  • 4 chicken quarters
  • 2 Tbsp Flour
  • Salt and Pepper to Taste
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1 lb Mushrooms, Sliced
  • 1/2 cup Onions, Finely Chopped
  • 2 Cans Cream of Mushroom Soup
  • 1/2 cup Sour Cream
  • 1/4 cup Dijon Mustard 
  1. Dredge chicken quarters in flour and salt and pepper, shaking off any excess and sear in a large high sided skillet in the olive oil and butter over medium high heat. Remove the chicken and set aside. Add the onions and mushrooms and sauté until mushrooms begin to brown.
  2. In a separate bowl, mix together the soup, sour cream and Dijon mustard.  
  3. Return the chicken to the pan and pour the soup mixture over the top, spreading  evenly. Reduce the heat to a low simmer, cover and cook for 45 minutes or until the chicken juices run clear.
  4. This dish ain‘t got a lotta color to it, so serve it with some bright rice pilaf, spinach, carrots ~ anything with color. If nothing else, sprinkle fresh parsley over the top – adds a nice touch, especially if you‘re going for hearts through stomachs. 

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