This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

DebbyJean
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.

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  • Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.

  • Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.

  • Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

486 calories; 29.7 g total fat; 106 mg cholesterol; 817 mg sodium. 19.7 g carbohydrates; 33.1 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2015
A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes too. I also served lemon pepper green beans along side it. It had a nice presentation and the taste was fantastic. Next time and there will be a next time I'll add just a little more Dijon. We love the stuff. Thanks for a great recipe DebbyJean. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/06/2017
This was just OK. I did not think that the flavors melded well together - they were very separate and distinct. I think it might have been better if I had baked the chicken with the mushroom dijon gravy together then the chicken would have infused some of the flavors of the gravy. Read More
33 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2015
A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes too. I also served lemon pepper green beans along side it. It had a nice presentation and the taste was fantastic. Next time and there will be a next time I'll add just a little more Dijon. We love the stuff. Thanks for a great recipe DebbyJean. Read More
(5)
Rating: 5 stars
01/12/2015
A great winter comfort food. I used chicken tenderloins and doubled the low sodium gravy and mushrooms. The chicken was very tender and there was more than enough gravy for the mashed potatoes too. I also served lemon pepper green beans along side it. It had a nice presentation and the taste was fantastic. Next time and there will be a next time I'll add just a little more Dijon. We love the stuff. Thanks for a great recipe DebbyJean. Read More
(5)
Rating: 5 stars
01/15/2015
This is a very tasty recipe! I made Chef John's Chicken Gravy rather than use a prepared gravy and that was the only thing I did differently. I didn't even serve this over pasta or rice but that would definitely be an option especially using a nutty rice like a wild rice mix or basmati. This is yummy and I'd make it again the next time I pick up some mushrooms! Thanks DebbyJean! Read More
(4)
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Rating: 4 stars
02/23/2015
This was super good and very easy. The only change I made was to add 1 tsp of black pepper to the flour mix. Thank you DEBBY JEAN! Read More
(1)
Rating: 4 stars
09/08/2016
This was very tasty. I did add a bit more Dijon and threw in some sweet mustard as well.. I used thighs. There was plenty of sauce for the rice. I will definitely make this again. Read More
(1)
Rating: 5 stars
01/21/2015
This is wonderful! Simple enough to make on a weeknight but it would also make a very elegant company meal. The only changes I made was to make the chicken into cubes instead of the leaving the breasts whole as I knew this would make several meals for just me and I used an envelope of chicken gravy as that is what I had on hand. Next time (there will be a lot of next times) I would make my own gravy with sodium free broth flour and milk to reduce the sodium content. Read More
(1)
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Rating: 4 stars
05/03/2016
With double the mushrooms fat free gravy and half & half this was a very healthy alternative to traditional comfort food flavor Read More
Rating: 4 stars
03/31/2016
EASY. This was fine to good. Didn't really notice the chicken gravy recipe within a recipe till I was in. Just added the milk to mushrooms with 1/2 cup chicken broth and cornstarch and carried on. It worked well and was good. I would do that again. Read More
Rating: 4 stars
06/16/2016
Next time I will bread the chicken only one time. Read More
Rating: 4 stars
10/08/2017
This recipe was delicious but I gave it four starts because it needed minced garlic to be added when the mushrooms were sauteing. Shallots would have worked too. I only had Hellman's Dijonnaise on hand which is milder than regular Dijon mustard so the recipe might have had more of a kick if I did. The color of the sauce was light beige so I put in a dash of Kitchen Bouquet to give a richer more appealing look. All in all it's still a nice recipe. Read More
Rating: 3 stars
03/06/2017
This was just OK. I did not think that the flavors melded well together - they were very separate and distinct. I think it might have been better if I had baked the chicken with the mushroom dijon gravy together then the chicken would have infused some of the flavors of the gravy. Read More