Chicken Mushroom Dijon

Ingredients

• milk (0.5 cup)
• all-purpose flour (0.333 cup)
• skinless boneless chicken breast halves (4 )
• vegetable oil (3 tablespoons)
• butter (1 tablespoon)
• thinly sliced mushrooms (2 cups)
• dry white wine (2 tablespoons)
• prepared chicken gravy (1.5 cups)
• half-and-half (1 cup)
• Dijon mustard (1.5 tablespoons)
• salt and ground black pepper (0 )

Instructions

1. Gather all ingredients.
2. 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.
3. 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.
4. Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.
5. 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.
6. 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).

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 486
• fat: 30 g
• sats: 10 g
• carbs: 20 g
• fibre: 1 g
• protein: 33 g
• salt: 0 g