Chicken Mushroom Dijon recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
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 1 ½ cups prepared chicken gravy 1 cup half-and-half 1 ½ tablespoons Dijon mustard salt and ground black pepper to taste
Nutrition Info
- 485.8 caloriescarbohydrate: 19.7 gcholesterol: 106.1 mgfat: 29.7 gfiber: 1 gprotein: 33.1 gsaturatedFat: 10.4 gservingSize: -sodium: 816.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Mushroom Dijon
Directions
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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).