CHICKEN MEDALLlON

By akselden

Ingredients

• 4 boneless breast of chicken
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil
• 1 small onion, sliced
• 1 can (4 ounces)mushrooms pieces, drained
• 1 teaspoon Dijon mustard
• 1/4 cup water
• 2 tablespoons white wine
• 1/2 cup non-fat plain yogurt

Preparation

Step 1

Dust chicken breast pieces with flour and sprinkle with salt and pepper. In a non-stick fry pan, heat oil to medium high. Add chicken and cook, turning, about 5 minutes, or until brown on all sides. Push chicken to side of pan. Add onion and mushrooms. Cook, stirring, about 5 minutes, or until onion is clear. In a small bowl, place mustard. Slowly stir in water and wine. Mix until smooth. Pour over chicken. Cover and reduce heat to low. Simmer about 10 minutes or until chicken is fork-tender. Remove chicken to serving bowl. Stir yogurt into pan drippings and pour over chicken. Serve with fettuccine.