Dijon chicken smothered in Mushrooms
Preparation time: 40 min
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
4 1/2 teaspoons Dijon mustard
Chopped fresh thyme leaves, if desired
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow bowl, mix flour, salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat chicken with flour mixture. Add to skillet; cook 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over mediumhigh heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.