Ingredients:

• 2 chicken breasts
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• Flour (for dredging)
• 3 tablespoons olive oil (divided)
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon Worcestershire sauce (or more to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions:

Prep the Chicken:

1. Cut the chicken breasts into 1-inch pieces.
2. Season with garlic powder, salt, and pepper.
3. Lightly dredge each piece in flour until evenly coated.

Cook the Chicken:

1. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
2. Add the chicken in batches (so as not to overcrowd the pan) and cook for about 3 minutes per side, flipping once, until the chicken is cooked through (165°F) and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of olive oil for the second batch if needed.

Sauté the Mushrooms and Onions:

1. In the same skillet, melt the butter, then add the sliced mushrooms and chopped onions.
2. Sauté for 6-8 minutes until the mushrooms release their moisture and begin to brown.

Add Flavor:

1. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
2. Cook for another minute to release the flavors.

Make the Sauce:

1. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
2. Add the cooked chicken back into the skillet and let it cook for about 2 minutes, stirring occasionally.

Finish with Sour Cream:

1. Stir in the sour cream, heating it through gently for about a minute.
2. Be careful not to let the sauce boil, as it could cause the sour cream to curdle.
3. Taste and adjust seasoning with more salt and pepper, if necessary.

Serve:

1. Serve the creamy chicken and mushrooms immediately with your favorite sides, such as mashed potatoes, rice, or pasta.

Ingredients:

• 4 salmon fillets
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chopped parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease with oil.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet, skin-side down.
5. Brush the Dijon mustard mixture generously over the tops of the salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is baking, prepare the lemon Dijon sauce.
8. In a small saucepan, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil.
9. Heat over medium heat, stirring constantly, until heated through.
10. Once the salmon is cooked, remove it from the oven and drizzle the lemon Dijon sauce over the top.
11. Garnish with fresh chopped parsley.
12. Serve the Dijon salmon with lemon Dijon sauce hot with your favorite side dishes.
13. This Dijon Salmon with Lemon Dijon Sauce is a flavorful and elegant dish that’s perfect for any occasion.
14. The tangy Dijon mustard glaze pairs perfectly with the zesty lemon sauce, creating a delicious combination that’s sure to impress.

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes | Servings: 4 servings