Ingredients:
4 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
1/2 cup milk
1 tablespoon butter
3 tablespoons vegetable oil
2 cups thinly sliced mushrooms
1 1/2 cups prepared chicken gravy
2 tablespoons dry white wine
2 tablespoons Dijon mustard
1 cup half-and-half
Salt and pepper to taste
Directions
Pour the milk into a wide, shallow bowl. Spread the flour into a separate wide, shallow bowl.
Dip each chicken breast half into milk to coat then move to the dish with the flour and press chicken into flour to coat entirely.
in skillet over medium-high heat, heat the vegetable oil. Fry the chicken in the hot oil for about 3 minutes per side, until golden brown. Place the chicken into a plate. Drain the fat from the skillet and return to the stove over medium-high heat.
Melt the butter in the skillet. Saute the mushrooms in hot butter for about 2 minutes, until softened. Pourthe white wine over the mushrooms. Stir the half and half, gravy, and mustard with the mushrooms. Add salt and pepper to taste. Bring the liquid to a simmer and cook for 2 minutes.
Return chicken to the skillet and cook for about 5 minutes until the chicken is no longer pink in the center and the juices run clear.
4 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
1/2 cup milk
1 tablespoon butter
3 tablespoons vegetable oil
2 cups thinly sliced mushrooms
1 1/2 cups prepared chicken gravy
2 tablespoons dry white wine
2 tablespoons Dijon mustard
1 cup half-and-half
Salt and pepper to taste
Directions
Pour the milk into a wide, shallow bowl. Spread the flour into a separate wide, shallow bowl.
Dip each chicken breast half into milk to coat then move to the dish with the flour and press chicken into flour to coat entirely.
in skillet over medium-high heat, heat the vegetable oil. Fry the chicken in the hot oil for about 3 minutes per side, until golden brown. Place the chicken into a plate. Drain the fat from the skillet and return to the stove over medium-high heat.
Melt the butter in the skillet. Saute the mushrooms in hot butter for about 2 minutes, until softened. Pourthe white wine over the mushrooms. Stir the half and half, gravy, and mustard with the mushrooms. Add salt and pepper to taste. Bring the liquid to a simmer and cook for 2 minutes.
Return chicken to the skillet and cook for about 5 minutes until the chicken is no longer pink in the center and the juices run clear.
