2 whole chicken breasts, skinned, boned
Milk
Flour
1 tbsp. butter
1 jar (12 oz.) Heintz chicken gravy
2/3 c. Half and Half
1 1/2 tbsp. Dijon mustard
Salt
Pepper
3 tbsp. vegetable oil
1 c. sliced mushrooms
2 tbsp. dry white wine, optional

Lightly flatten chicken breasts. Dip milk and coat generously with flour. Saute chicken in oil until golden brown. Remove from pan and drain excess fat. In the same skillet, saute mushrooms in butter for about a minute. Add wine if desired. Stir in gravy and remaining ingredients. Simmer uncovered 1 minute. Return chicken to skillet and simmer, uncovered, for 5 minutes.