A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu!
This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the next day.
I’ve made this same recipe swapping out pressed tofu for the chicken, and tempeh is also quite delicious and satisfying in this dish. The chicken I’ve used is local and organic from a farm very close to my home.
I used large button mushrooms here, but you can use any mushroom you like. You can also omit the protein altogether and double up on the mushrooms, or use thick slices of portabella in place of the chicken. It’s all good!
The mustard I used is Maille Country Dijon blend, one of my favorites…
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