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Dijon Chicken (11/14/2008)

Dijon Chicken

3 tablespoons margarine or butter
4 skinless, boneless chicken breasts (frozen)
1 medium onion, sliced
1 8 oz. Container sliced mushrooms
1 can (10 ¼ oz.) Condensed Cream of Mushroom soup
¼ cup apple juice, milk or chicken broth
Juice of ½ lemon
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
½ tsp. Pepper
½ tsp. salt
2 tablespoon Dijon mustard
4 cups hot cooked egg noodles.

Here's the crockpot method. Simply sauté onions and mushrooms in a skillet in 2 tablespoons butter for 8-10 minutes, or until tender. Now add your soup, apple juice, milk or chicken broth, lemon juice, parsley, pepper, salt and Dijon mustard. Stir well. Now add frozen chicken breasts to the crock. After 3 add some of the sauce, then the remaining chicken breasts, and the rest of the sauce. Cover and cook 6-8 hours on low. Serve over hot cooked noodles.

Or, in a large skillet over medium-high heat, melt 1 tablespoon margarine or butter. Cook chicken 10 minutes or until browned on both sides. Remove, set aside.
Reduce heat to medium. In same skillet, melt 2 tablespoons margarine or butter. Cook onion and sliced mushrooms until tender, stirring often, about 5 minutes.
Stir in soup, apple juice, milk or chicken broth, lemon juice, chopped or dried parsley, salt, pepper and Dijon mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink; stirring occasionally. Serve over hot cooked egg noodles. Garnish with some extra parsley if desired. Serve with mixed vegetables, asparagus or broccoli on the side.
Serves 4.

This week's recommended wine from Van's Liquor Store in East Dubuque-Yellow Tail Wines 1.5L all types regular $10.99, this week at Vans only $8.99!! Good through Monday, November 17th, 2008.

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