Chicken Dijon

This is a favorite from my childhood that relied on “cream of soup,” which I try to not use anymore. I decided to make this recipe over for dinner tonight, with great success.

Back in our low carb days, I searched for a good substitute for flour in creamy sauces.  In doing so, I discovered a new best friend. Maybe you’ve met her. Her name is cream cheese.

Here we go:

1 onion, diced

1 cup sliced mushroom

1 T. butter

2 T Dijon mustard

1/2 t. dried parsley

1/4 t. marjoram

1/4 t. white pepper

1/4 t. black pepper

1 lb. boneless skinless chicken breast, cubed

8 oz. cream cheese

1 cup heavy cream

1/4 cup sour cream

salt to taste

egg noodles


In a large skillet over medium high heat, melt 1 T. butter, then toss in the onion, mushroom, herbs and spices and when the onion is soft, add in the chicken and saute until cooked through. Add the cream cheese, and stir until nice and creamy. Once creamy, add in the cream, and when warmed, add the sour cream, then salt to taste. Serve over warm egg noodles.


*You could easily make this meatless by making the sauce and ditching the chicken.


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