2 whole chicken breasts, split, skinned and boned
Milk
3 tbsp. vegetable oil
1 c. thinly sliced mushrooms
1 tbsp. butter
2 tsp. dry white wine
1 jar chicken gravy
2/3 c. half and half
1 1/2 tbsp. Dijon mustard
Salt and pepper

Lightly flatten chicken breasts. Dip chicken in milk; coat generously with flour. Saute chicken in oil until golden brown, about 2 minutes per side. Remove. Drain excess fat. In same pan, saute mushrooms in butter about 1 minute. Add wine. Stir in gravy and remaining ingredients; simmer, uncovered 1 minute. Return chicken to skillet and simmer, uncovered, 5 minutes. Serve with rice and asparagus. Makes 4 servings, about 2 cups of sauce.