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

Flatten chicken breasts. Dip chicken in milk and coat generously with flour. Saute chicken in oil until brown, about 2 minutes per side. Remove and drain fat.

In same skillet saute mushrooms in butter 1 minute. Add wine, stir in gravy and remaining ingredients. Simmer uncovered 1 minute. Return chicken to skillet and simmer uncovered 5 minutes. Very tasty and very fast. Serves 4.