RBI
 |
Ingredients:
|
Vegetable cooking spray |
|
| 1 lb |
boneless, skinless chicken breast halves |
500 g |
| 2 cups |
sliced mushrooms |
500 mL |
| 1 1/2 cups |
prepared chicken gravy |
375 mL |
| 1/4 cup |
Marsala wine |
50 mL |
| 1/4 cup |
FRENCH'S® Dijon Mustard |
50 mL |
Directions:
1. Coat large nonstick skillet with vegetable cooking spray. Heat on medium heat until hot. Sauté chicken until browned on both sides, about 5 minutes per side. Transfer to dish.
2. Add mushrooms to same skillet. Sauté until golden. Stir in gravy, wine and mustard. Heat to boiling, stirring constantly.
3. Return chicken to skillet. Simmer on low heat 5 minutes until chicken is cooked through and sauce thickens slightly.
Tip:
Create a complete meal; serve with noodles and asparagus. |
