"Pardon me, do you have any Grey Poupon??"

Until I really started to experiment with different recipes, I only cooked chicken. No for real..... I only cooked chicken. I would sometimes have something with ground turkey, i.e. - spaghetti, tator tot casserole, maybe lasagna on a special occasion - like the first time I cooked Tim dinner at my house!! This is what started the whole recipe search. I had to find more ways to make chicken. Eventually I would come across a pork chop, beef, or shrimp recipe.

So I ventured out of my comfort zone. I learned quickly to only try one new recipe at the time.The most disastrous night was the Spring of '14 (yeah like 3 months ago)..... I wanted to have an Asian night. I had on the menu pork pot stickers, "bang bang" shrimp, and crispy wontons all with their own sauces. None of them worked out... the pot stickers did just what the name suggests - stuck to the pot. The breading on the shrimp fell apart even before I put the sauce on them. And the "crispy" wontons were soggy.... I was so disappointed, I actually cried :(

Anyway, it was a lesson learned the hard way. And to this day I haven't reattempted to make those disastrous dishes.

Staying with my chicken roots I came across this recipe Dijon Chicken with mushrooms and onions. I had just scored a large box of white button mushrooms for $.89 so it was fate that I found this recipe. And not to mention I had a jar of Dijon mustard in the fridge going to waste. I substituted chicken thighs for breasts.

I gathered my ingredients and supplies.

 See those big yummy mushrooms???

 I coated my boneless, skinless chicken thighs, cooked until just browned on both sides, then set aside.

 I added the sliced mushrooms and sauteed' until brown. I learned in my recipe research to never salt mushrooms as you cook them or else they won't brown. Salt allows them to release too much liquid!!

Next came the sliced onions and seasoning and herbs. I love slightly toasting dried herbs. I think it releases their flavor - it may not even be true, but it works in my head.

After the mushrooms and onions have cooked, I deglazed the pan with the wine, scraping up all the little fried bits stuck to my pan. I added the rest of the liquids and put the chicken back in the pan. 

Cover and let simmer for about 20 - 25 mins depending on the thickness of your chicken.

 The sauce was amazing, but anything with wine sauce is good to me!!! Kendall loves mushrooms and asked for seconds of just mushrooms. I served it with  squash and zucchini cheesy bake.

Enjoy!!