Mushroom Chicken in Wine Sauce

Submitted by Chris Vaughn

"There is an obvious type in this recipe! I read the one review and thought I'd give it a try. The recipe calls for 1/2 c. dijon mustard...WAY too much! I checked other recipes and it should only be 3 Tbls."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 broiler-fryer chicken, cut up (2 1/2 to 3 lb.)
• 1⁄3 cup flour
• 2 tablespoons vegetable oil
• 4 cups sliced fresh mushrooms
• 3 tablespoons Grey Poupon Dijon Mustard
• 1⁄2 cup dry white wine
• 2 tablespoons chopped fresh parsley

directions

1. REMOVE skin from chicken, if desired.
2. Rinse chicken; pat dry.
3. Coat chicken with flour, shaking off excess.
4. Brown chicken in oil in large skillet over medium-high heat.
5. Remove chicken from skillet.
6. COOK and stir mushrooms in same skillet for 2 to 3 minutes or until tender.
7. Stir in mustard and wine; return chicken to skillet.
8. BRING to boil.
9. Reduce heat to medium-low; cover.
10. Simmer for 20 to 25 minutes or until chicken is cooked through.

Reviews

[Maura666]

AWESOME! This is a great recipe; so easy & elegant. It smelled great while cooking & tasted phenomenal! I already had boneless chicken breasts on hand, so just used what I had. Served the chicken & sauce over herbed polenta. If I could give it more than 5 stars, I would! Thanks for posting the recipe Chris -- I'll definitely be making it again :)