2 whole 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, optional
1 jar (12 oz.) Heinz Home Style chicken gravy
2/3 c. half and half
2 tbsp. Dijon style mustard
Salt and pepper

Lightly flatten chicken breasts. Dip chicken in milk; coat generously with flour. Saute chicken in oil in skillet until golden, 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 1 minute. Return chicken to skillet; simmer, uncovered, 5 minutes. Makes 4 servings.