This chicken Dijon with mushrooms 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. You will find pasture-raised chicken breasts and oyster mushrooms at the market this week!

  • ½ cup milk
  • ⅓ cup all-purpose flour
  • 4 skinless, boneless chicken breast halves, pounded to an even thickness
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 cups thinly sliced mushrooms
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups prepared chicken gravy
  • 1 cup half-and-half
  • 1 ½ tablespoons Dijon mustard
  • salt and ground black pepper to taste

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 flour and press chicken into flour to coat entirely.

Heat oil in a 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. Sauté mushrooms in hot butter until softened, about 2 minutes. Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with 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 chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.