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Mushroom Chicken in White Wine Sauce


4 servings

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  • 2 1/2 - 3 lb chicken cut up or just chicken breasts
  • 1/3 c flour
  • 2 T vegetable oil
  • 4 c sliced fresh mushrooms
  • 1/2 c Grey Poupon Dijon mustard (substitute Grey Poupon Honey Mustard for different flavor)
  • 1/2 c dry white wine
  • 2 T chopped fresh parsley



Step 1

Remove skin from chicken or use skinless chicken pieces. Rinse chicken; pat dry. Coat chicken with flour shaking off excess. Brown chicken in oil in lg skillet over med high heat. Remove chicken from skillet.

Cook & stir mushrooms in same skillet 2-3 min until tender. Stir in mustard & wine; return chicken to skillet. Bring to boil. Reduce heat to med low; cover. Simmer 20-25 min until chicken is cooked through. Sprinkle with parsley.

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