MUSHROOM CHICKEN IN DIJON-WINE SAUCE

 

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Ingredients

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/4 cup flour
  • 2 Tbsp. oil
  • 4 cups sliced fresh mushrooms
  • 3 Tbsp. GREY POUPON Dijon Mustard
  • 1/2 cup dry white wine
  • 2 Tbsp. chopped fresh parsley

Directions

  • RINSE chicken; pat dry. Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 8 to 10 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover to keep warm.
  • ADD mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until mushrooms are tender. Stir in mustard and wine; return chicken to skillet.
  • BRING to boil. Reduce heat to medium-low; cover. Simmer 7 to 10 min. or until chicken is cooked through (170°F). Sprinkle with parsley.

Notes

Categories: Main Dish 

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