Mushroom Chicken in Dijon-Wine Sauce

By á-595

Ingredients

• 4 small boneless skinless chicken breasts.
• 1/4 cup flour
• 2 tbsp oil
• 4 cups fresh mushrooms
• 3 tbsp dijon mustard
• 1/2 cup dry white wine
• 2 tbsp chopped parsley

Preparation

Step 1

Wash and dry chicken. Coat with flour and shake off excess. Heat oil in large skillet on med-high heat. Add chicken and cook 8 to 10 minutes on each side or until browned on both sides. Remove chicken from skillet, reserving drippins in skillet, cover to keep warm. Add mushrooms to drippings cook 2-3 minutes or until mushrooms are tender. Stir in mustard and wine. Return chicken to skillet and spoon sauce over chicken. Bring to a boil, cover. Simmer on med-low heat 7 to 10 minutes or until chicken is done, 165 F. Sprinkle with parsley.