chicken mushroom dijon

Ingredients

• Servings: 4
• 1/2 cup milk
• 1/3 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 (optional)
• 1 1/2 cups prepared chicken gravy
• 1 cup half-and-half
• 1 1/2 tablespoons dijon mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.
• 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.
• melt butter in the skillet. saute mushrooms in hot butter until softened, about 2 minutes. pour white 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.
• 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).