1 lb. boneless chicken breasts, cut into cubes
4 tbsp. olive oil
2 small sweet onions, chopped
1 cup fresh sliced mushrooms (or 4 oz can drained)
1 cup white wine
1 cup water
4 tsp. Dijon mustard
1 tsp. garlic powder
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper

Combine flour, salt and pepper in Ziploc bag. Add chicken and coat chicken pieces evenly.

Heat oil in non-stick skillet. Add cubed chicken and cook about 5 minutes on each side, or until golden brown. Push chicken to side of pan, add onion and mushrooms. Continue sautéing over medium heat for 10 minutes.

Slowly add wine and water to mustard, stirring until smooth and pour over chicken. Cover and reduce heat, simmer 10 minutes or until chicken is tender. Remove chicken to serving bowls.

Enjoy!! :)

Serves 4.

Submitted by: Jan Stielow