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 wine (white)
2 tbsp. Worcestershire sauce
1 (12 oz.) jar Heinz chicken gravy
2/3 c. half & half
2 tbsp. Dijon style mustard
Salt & pepper

Lightly flatten chicken breasts. Dip chicken in milk, coat generously with flour. In skillet, saute chicken in oil until golden brown, approximately 2 minutes per side. Remove, drain excess fat. In same skillet, saute mushrooms in butter approximately 1 minute; add wine, stir in gravy and remaining ingredients; simmer, uncovered for 1 minute. Return chicken to skillet; simmer, uncovered for 5 minutes.