Chicken Mushroom Dijon Recipe

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.

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).