A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu!

This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the next day.

I’ve made this same recipe swapping out pressed tofu for the chicken, and tempeh is also quite delicious and satisfying in this dish. The chicken I’ve used is local and organic from a farm very close to my home, two minutes to be exact!

I used large button mushrooms here, but you can use any mushroom you like. You can also omit the protein altogether and double up on the mushrooms, or use thick slices of portabella in place of the chicken. It’s all good!

The mustard I used is Maille Country Dijon blend, one of my favorites, but use any favorite Dijon style mustard here.

Chicken with Mushrooms, Dijon, and Tarragon Sauce

2 tbsp. olive oil

1 1/2 lb. chicken breast, local, organic

Flour for dusting

1 large sweet onion, sliced

8 ounces mushrooms, quartered

1 clove garlic, finely minced

1 cup dry white wine

2 tbsp. Dijon style mustard 

1 tbsp. minced fresh tarragon, plus some for garnish

Salt and pepper

Preheat oven to 250 degrees.

Cut chicken breasts into quarters and pound them thin. Salt and pepper, then dust with flour. Shake flour off.

Heat olive oil in a large, heavy skillet over medium high. I used my enameled cast-iron braiser. Add the chicken, and turn the heat to medium. Cook just until a light brown starts on the searing side, then flip and cook for another minute. Remove from the pan, tent with foil, and set aside.

Add a little more oil to the pan, then add the onions. Let cook for a couple of minutes, then add the mushrooms. Continue cooking until the onions  have softened and the mushrooms are tender.

Add the garlic, cook for another 30 seconds or so, then deglaze the pan with the wine, scraping up any brown fond on the bottom of the pan.

Add the Dijon, stir well, then return the chicken to the pan.

Place the pan in the oven and continue cooking for 10 minutes. You can also do this on the burner turned to its lowest.

When ready to serve, add the tarragon and combine. Plate and sprinkle with more tarragon.

Serve over rice, stir-fried vegetables, or polenta.

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