• 2 teaspoons Tigertail Garden Herb 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


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.