4 boneless chicken breasts
Flour
3 tbsp. oil
1 c. sliced mushrooms
1 tbsp. butter
2 tbsp. dry white wine, optional
1 jar (12 oz.) Heinz Homestyle chicken gravy
2/3 c. half & half
1 1/2 tbsp. Dijon style mustard
Salt & pepper

Lightly flatten chicken breasts. Dip in milk; coat with flour. Saute in oil until golden brown about 2 minutes per side. Remove; drain excess fat. In same skillet, saute mushrooms in butter about 1 minute. Add wine. Stir in gravy and remaining ingredients; simmer, uncovered 10 minutes. Makes 4 servings (about 2 cups sauce).