Name: Chicken Mushroom Dijon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 - 1 ½ tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Mushroom Dijon

1. Milk - ½ cup

2. All-purpose flour - ⅓ cup

3. Skinless, boneless chicken breast halves, pounded to an even thickness - 4

4. Vegetable oil - 3 tablespoons

5. Butter - 1 tablespoon

6. Thinly sliced mushrooms - 2 cups

7. Dry white wine (Optional) - 2 tablespoons

8. Prepared chicken gravy - 1 ½ cups

9. Half-and-half - 1 cup

10. Dijon mustard - 1 ½ tablespoons

11. Salt and ground black pepper to taste - 1 ½ tablespoons

How to cook deliciously - Chicken Mushroom Dijon

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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).