1. Brown chicken on all sides (around 5 minutes) in a large skillet with the olive oil and butter. Remove chicken and set aside. Saute the sliced mushrooms (optional). Add chicken to the mushrooms and add the white wine. Add enough water to just cover the chicken. Add the Dijon mustard to the water and stir. Add salt and pepper to taste. Add the chopped onion and Herbs de Provence. 2. Simmer covered for 30 minutes and uncovered for 30 minutes to let some of the water evaporate. 3. Add the heavy cream and bring to a boil and turn off the heat. 4. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
