This Chicken Dijon recipe is quick and easy and is one of my families’ favorites. Because it is so easy and travels well it is also a favorite when I make dinners for the shut-ins at church or for our local support group:  Cooking Because We Care.  I usually have mashed potatoes and broccoli as side dishes.

Chicken Dijon

4 boneless, skinless chicken breasts
1 cup whole milk
Flour
3 Tablespoons vegetable oil

1 Tablespoon butter
1 cup thinly sliced mushrooms

1 ½ cup chicken gravy (I make my own)
2 Tablespoon dry white wine
2/3 cup half and half
1 ½ tablespoon Dijon-style mustard
Salt and pepper to taste

Lightly flatten chicken breasts.

Dip chicken in milk, coat generously with flour.

Sauté chicken in oil in skillet until gold brown about four minutes per side.

Remove and cover to keep warm and drain excess fat in skillet.

Sauté mushrooms in butter about 2 minutes.

Add remaining ingredients.

Return chicken to skillet. Simmer uncovered for about 5 minutes.

Because my family LOVES gravy, I usually double the gravy portion of this recipe.

Enjoy….