Dijon Chicken Smothered in Mushrooms

By barbgreenfield

Ingredients

• 4 boneless skinless chicken breasts (about 1 pound)
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive or canola oil
• 1/2 cup roasted garlic-seasoned chicken broth (from 14-ounce can)
• 1 jar Green Giant® sliced mushrooms, drained (4.5 ounces)
• 1 1/2 tablespoons Dijon mustard
• Chopped fresh thyme, if desired

Preparation

Step 1

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.