2 whole chicken breasts, split, skinned and boned
Milk
All purpose flour
3 tbsp. vegetable oil
1 c. sliced mushrooms
1 tbsp. butter
1/4 c. dry white wine (optional)
1 jar (12 oz.) Heinz chicken gravy
2/3 c. half and half
2 tbsp. Dijon style mustard

Lightly flatten breasts. Dip them in milk and then in flour. Saute chicken in oil (in skillet) until golden brown. Remove from skillet. Drain off excess fat. In same skillet, saute mushrooms in butter. Add wine.

Stir in gravy and half and half and mustard. Simmer uncovered 1 minute. Return chicken to skillet. Simmer 5 minutes. Makes 4 servings.