Saturday, November 18, 2017



4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 c. low sodium, fat free chicken broth
1 tsp. garlic powder
1 (4 oz.) can mushrooms, drained
3 Tbsp. Dijon mustard

Between pieces of  waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. In a shallow pan, stir together flour, salt and pepper.

Heat oil in a 12" nonstick skillet over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6-8 minutes, turning once, until chicken is lightly browned. Remove chicken to plate; cover to keep warm.

Stir garlic powder into chicken broth; add broth to the skillet. Add any remaining flour from dredging the chicken; whisk until smooth and starting to thicken. Add mushrooms and Dijon mustard; whisk until smooth and bubbly. Return chicken to the skillet-spoon some of the sauce over each piece of chicken. Turn heat to low, cover and simmer for 10-15 minutes or until chicken is cooked through. Serve chicken with sauce spooned over top.

Recipe from Taste of Home Community board


  1. This looks wonderful. I am going to make this for my daughter and her family, they love mushrooms.

  2. I love mushrooms - this looks like a dish that's simple AND delicious!! Thanks for sharing at the What's for Dinner party! I hope you were able to visit a few other posts too!

  3. Wow! I am salivating now! :D This looks really good! Thanks for sharing!

  4. I love mushrooms and Larry loves the Dijon Mustard..I will try this one..Thank you Linda..

  5. That sounds so good and I just love mushrooms! Pinned.