2 whole chicken breast, split, skinned & boned
Milk
Flour
3 tbsp. oil
1 c. sliced mushrooms
2/3 c. half & half
Salt
1 tbsp. butter
2 tbsp. dry white wine (optional)
1 (12 oz.) jar Heinz Home Style Chicken Gravy
1 1/2 tbsp. Dijon style mustard
Pepper

Lightly flatten breasts. Dip in milk; coat generously with flour. Saute in oil in skillet until golden brown (2 minutes per side). Remove, drain fat.

In same skillet, saute mushrooms in butter for 1 minutes. Add wine. Stir in gravy and remaining ingredients. Simmer, uncovered, 5 minutes. Makes 4 servings. Makes 2 cups sauce.