Chicken Mushroom Dijon
This chicken Dijon with mushrooms 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.
milk
½
cup
all-purpose flour
⅓
cup
skinless, boneless chicken breast halves, pounded to an even thickness
4
vegetable oil
3
tablespoons
butter
1
tablespoon
thinly sliced mushrooms
2
cups
dry white wine (Optional)
2
tablespoons
prepared chicken gravy
1 ½
cups
half-and-half
1
cup
Dijon mustard
1 ½
tablespoons
salt and ground black pepper to taste
 Gather all ingredients.
  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).
