Breast Of Chicken Dijon

• 2 whole chicken breasts, split, skinned and boned
• milk
• all-purpose flour
• 3 Tbsp. vegetable oil
• 1 c. thinly sliced mushrooms
• 1 Tbsp. butter
• 2 Tbsp. dry white wine
• 1 jar (12 oz.) chicken gravy
• 2/3 c. half and half
• 1 1/2 Tbsp. Dijon-style mustard
• salt and pepper

1. Lightly flatten chicken breasts.
2. Dip chicken in milk.
3. Coat generously with flour.
4. Saute chicken in oil in skillet until golden brown, about 2 minutes per side.
5. Remove, drain excess fat. In same skillet, saute mushrooms in butter about 1 minute.
6. Add wine.
7. Stir gravy and remaining ingredients, simmer, uncovered, 1 minute.
8. Return chicken to skillet, simmer, uncovered, 5 minutes. Makes 4 servings (about 2 cups sauce).

chicken breasts, milk, flour, vegetable oil, mushrooms, butter, white wine, chicken gravy, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363869 (may not work)