This dish had its debut this past Friday on the main stage at the Scattered Seeds craft sale in Winnipeg, Manitoba. I used ingredients from two local businesses, Prairie Oils and Vinegars from Steinbach (once you taste their olive oil you will never buy anything else) and Smak Dab’s curry dijon mustard (if you have not tried this Manitoba treat you are missing out). It passed mustard with Pete Fehr of Gourmet Inspirations who I caught dipping into the sauce! It is a fast and easy recipe so get cookin’!
Sautéed Chicken with Mushroom Birch Cream Sauce
4 boneless, skinless chicken breasts
salt & pepper
2 tbsp olive oil
¼ cup white wine
1 shallot, peeled & minced
2 garlic cloves, peeled & minced
2 cups sliced cremini or white button mushrooms
2 tbsp Dijon mustard
¼ cup The Canadian Birch Company Amber Birch Syrup
½ cup whipping cream
Season chicken breasts with s&p.
In a large, flat-bottomed frying pan, heat olive oil over medium-high heat. Add chicken and sauté for 12 – 15 minutes, turning once, until cooked through. Transfer chicken to a plate, cover with foil to keep warm.
Pour white wine into hot fry pan, and cook for 1 minute. Add shallot & garlic cloves and cook for 4 – 5 minutes until fragrant.
Add mushrooms to fry pan. Stirring often, cook for 5 – 6 minutes.
Add Dijon mustard, The Canadian Birch Company Amber Birch Syrup and whipping cream. Stir until thickened, about 2 – 3 minutes.
Return chicken breasts to pan & coat with sauce. Heat for 1 minute to ensure chicken is warm.
Serve with mashed potatoes, rice or a seasonal vegetable