Description
This 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.
Ingredients
- ½ cup milk
- ⅓ cup all-purpose flour
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cups thinly sliced mushrooms
- 2 tablespoons dry white wine (Optional)
- 1 ½ cups prepared chicken gravy
- 1 cup half-and-half
- 1 ½ tablespoons Dijon mustard
- salt and ground black pepper to taste
Instructions
- 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 the flour and press chicken into flour to coat entirely.
- Heat oil in 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. Saute mushrooms in hot butter until softened
- about 2 minutes. Pour white wine over the mushrooms. Stir gravy
- half-and-half
- and mustard with the 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 the chicken is no longer pink in the center and the juices run clear
- about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4