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Ingredients
- 2 whole boneless chicken breasts, split
- Milk
- All-purpose flour
- 3 tablespoons vegetable oil
- 1 cup thinly sliced mushrooms
- 1 tablespoon butter or margarine
- 2 tablespoons dry white wine
- 1 jar chicken gravy
- 2/3 cup half-and-half
- 1-1/2 tablespoons Dijon mustard
- Salt
- Pepper
Preparation
Step 1
Lightly flatten chicken breasts. Dip chicken in milk, coat generously with flour. Saute chicken in oil in skillet until golden brown, about 2 minutes per side. Remove, drain excess fat. In small skillet saute mushrooms in butter about 1 minute. Add wine. Stir in gravy and remaining ingredients, simmer uncovered 1 minute. Return chicken to skillet, simmer, uncovered 5 minutes.