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Serves 4
Total Time: 55 minutes
Ingredients:
4 small boneless skinless chicken breast halves (~1lb)
1/4 cup flour
2 tablespoons oil
4 cups fresh mushrooms, sliced
3 tablespoons Dijon mustard
1/2 cup dry white wine
2 tablespoons parsley, fresh, chopped
Rinse the chicken breasts and each pat dry. Pound breasts slightly to flatten to ensure even cooking. Coat each breast with flour; shake off excess.
Heat oil in a large skillet on medium-high heat. Add chicken and cook 8 - 10 minutes on each side, or until browned on both sides. Remove chicken from skillet, leaving the drippings in the skillet. Place the chicken breasts on a plate, cover to keep warm.
Add sliced mushrooms to skillet with chicken drippings; cook and stir 2 to 3 minutes, or until mushrooms are tender. Stir in mustard and wine. Return chicken to the skillet and spoon sauce over the chicken. Bring to a boil; cover and simmer on medium-low heat for 7 to 10 minutes or until chicken is done (165 degrees F). Sprinkle with parsley. Serve hot.
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