Mushroom Chicken in Wine Sauce

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: 45 mins
• 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.