INGREDIENTS
- 2 teaspoons Tigertail Mustard
- 8 ounces fresh mushrooms
- 1 red onion
- 2 boneless, skinless chicken breasts
- ¼ cup light cream
- 1 T olive oil
- ¾ cup water
- Salt and pepper to taste
- Arugula
PREPARATION
In a non-stick skillet, heat olive oil on medium-high and add mushrooms. Allow mushrooms to get brown and toasty, flipping them occasionally. While the mushrooms are browning, peel and slice the onion and chicken breasts 1-inch strips. Once the mushrooms are ready, add the onion and chicken and cook on medium-high heat for 5 minutes, tossing often. Add the mustard, cream and water. Bring to a boil and then simmer until you have a saucy consistency and the chicken is cooked through. Season with salt and pepper. Serve over bed of Arugula. Makes 2 servings.