This is a great easy recipe for chicken and mushrooms in a creamy Dijon mustard sauce for a busy weeknight when you want something a little special.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
486 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Ingredients
1 tablespoon butter
3 tablespoons vegetable oil
1 cup half-and-half
salt and ground black pepper to taste
2 tablespoons dry white wine
2 cups thinly sliced mushrooms
4 skinless, boneless chicken breast halves, pounded to an even thickness
