Dijon Chicken Smothered in Mushrooms

 

4

boneless skinless chicken breasts (about 1 lb)

1/4

cup Gold Medal® 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) Green Giant® sliced mushrooms, drained

1 1/2

tablespoons Dijon mustard

Chopped fresh thyme, 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 or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
• 3 Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.