2 chicken breasts, split, skinned boned
1 c. mushrooms
2 tbsp. butter
2 tbsp. white wine
1 jar Heinz chicken gravy
2/3 c. half and half
1 1/2 tbsp. Dijon mustard

Dip chicken in milk, flour and saute for 2 minutes per side in 3 tablespoons oil. Remove from pan. Saute mushrooms in butter for 1 minute. Add rest of ingredients; simmer for 1 minute. Add chicken and simmer 5 minutes. Yields 4 servings.