Mushroom Chicken in Dijon-Wine Sauce

By carvalhohm

Ingredients

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 cup flour
• 2 Tbsp. oil
• 4 cups sliced fresh mushrooms
• 3 Tbsp. Dijon Mustard
• 1/2 cup dry white wine
• 2 Tbsp. chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 42mins
Adapted from kraftrecipes.com

Preparation

Step 1

COAT chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.

ADD mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.

BRING sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.

SPECIAL EXTRA
Season the flour used to coat the chicken with a dash each of black pepper and paprika.

SERVING SUGGESTION
Cook red and green pepper strips with sliced onions to serve alongside the chicken.

SUBSTITUTE
Prepare using bone-in chicken breasts and increasing the final cooking time to 20 to 25 min. or until chicken is done.