Allen’s Dijon-Tuscan Chicken Breasts

Many years ago, I worked in an almost-all female office.  Allen was the one exception – the only guy in our office.  One of the things that I liked about this group of people is that everyone was a home-chef.  We all enjoyed collecting and sharing recipes.  Allen shared his recipe shortly after I got married – a little something different to impress my meat-and-potato eater with; my first attempt at “gourmet” cooking. I haven’t a clue if the dish hails from Italy or not.  No matter – it’s absolutely wonderful.

Allen’s Dijon-Tuscan Chicken Breasts

6 Boneless, Skinless Chicken Breasts
6 Pats of butter
3 Tablespoons Dijon Mustard (approximately)
3 Tablespoons Mrs. Dash Seasoning (approximately)
½ Cup Bernstein Italian Herb Salad Dressing
½ Cup Chardonnay Wine
½ Cup Parmesan Cheese
1 Cup Portabella Mushrooms, sliced
¼ Cup Heavy Cream (Approximately)

Preheat oven to 350-degrees.

Brush each breast with Dijon mustard, season with Mrs. Dash seasoning. Place a pat of butter on each breast. Place breasts in a large casserole dish.

Mix Italian dressing and wine together. Pour into casserole dish. Top chicken breasts with sliced mushrooms. Cover and bake for 30 minutes.

Remove chicken from casserole dish, set aside and keep warm. Add heavy cream to sauce in the casserole dish in small amounts — just until sauce thickens. Place chicken back into casserole dish, top with Parmesan Cheese. Bake 10 minutes longer or until cheese melts and bubbles up slightly.

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