1 lb. boneless skinless chicken breasts
1/4 C flour
2 Tbsp. vegetable oil
1 can (6 oz.) sliced mushrooms, drained
1/2 C honey mustard
1/2 C white wine or chicken broth if you don't want to use wine
2 Tbsp. chopped fresh parsley
Coat chicken with flour, shaking off excess. Heat oil in a large skillet. Add chicken and brown on both sides, about 3 minutes per side. Stir in mushrooms, mustard and wine. Bring to a boil, reduce heat. Cover and simmer 20 minutes or until chicken is done. Sprinkle with parsley.
We usually serve this over rice and I sometimes double the "sauce" part to have a little extra for the rice.
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