This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
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 the flour and press chicken into flour to coat entirely.
Step 2
Heat oil in 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. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the 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 the chicken is no longer pink in the center and the 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
½ cup milk
1 tablespoon butter
⅓ cup all-purpose flour
3 tablespoons vegetable oil
1 cup half-and-half
salt and ground black pepper to taste
1 ½ tablespoons Dijon mustard
2 cups thinly sliced mushrooms
4 skinless, boneless chicken breast halves, pounded to an even thickness
