2 chicken breasts, split, skinned, boned
Milk
All-purpose flour
3 tbsp. vegetable oil
1 c. thinly sliced mushrooms
1 tbsp. butter
2 tbsp. dry white wine
1 jar (12 oz.) Heinz chicken gravy
2/3 c. half & half
1 1/2 tbsp. Dijon style mustard
Salt & pepper

Lightly dip chicken in milk, coat generously with flour. Saute chicken in oil (skillet until golden brown) about 2 minutes per side. Remove, drain excess fat. In same skillet, saute mushrooms in butter about 1 minute. Add wine. Stir in gravy and remaining ingredients, simmer uncovered for 1 minute. Return chicken to skillet, simmer uncovered for 5 minutes. Serve over rice. 4 servings.