Chicken Mushroom Dijon

Name: Chicken Mushroom Dijon
Total time: 30
Yield: 4
Ingredients: 0.5 cup milk; 0.33333334326744 cup all-purpose flour; 4 skinless, boneless chicken breast halves, pounded to an even thickness; 3 tablespoons vegetable oil; 1 tablespoon butter; 2 cups thinly sliced mushrooms; 2 tablespoons dry white wine; 1.5 cups prepared chicken gravy; 1 cup half-and-half; 1.5 tablespoons Dijon mustard; salt and ground black pepper to taste

Recipe by DebbyJean from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

•

0.5 cup milk
•

0.33333334326744 cup all-purpose flour
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4 skinless, boneless chicken breast halves, pounded to an even thickness
•

3 tablespoons vegetable oil
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1 tablespoon butter
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2 cups thinly sliced mushrooms

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2 tablespoons dry white wine
•

1.5 cups prepared chicken gravy
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1 cup half-and-half
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1.5 tablespoons Dijon mustard
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salt and ground black pepper to taste

Instructions

Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.
Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes. Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).