Chicken Mushroom Dijon

Ingredients

• 1/2 cup milk
• 1/3 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 (optional)
• 1 1/2 cups prepared chicken gravy
• 1 cup half-and-half
• 1 1/2 tablespoons Dijon mustard
• Salt and ground black pepper to taste

Directions

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).