Mushroom Chicken in White Wine Sauce
- 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
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.