Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
Gather all ingredients.
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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 flour and press chicken into flour to coat entirely.
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Heat oil in a 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.
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Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes.
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Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
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Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Nutrition Facts (per serving)
| 486 | Calories |
| 30g | Fat |
| 20g | Carbs |
| 33g | Protein |
