4 boneless, skinless chicken breast halves 2 teaspoons olive oil 3 cups sliced oyster, shiitake, cremini and/or button mushrooms 3 tbsp Dijon mustard McCormacks salt free herb and garlic to taste 2 tablespoons flour 1 cup white wine (I used Reisling) plus 1/2 cup water OR 1 cup chicken broth 2 green onions, thinly sliced
Trim fat from chicken. Heat 2 tsps oil in large non-stick frying pan; set over medium heat. Add chicken; saute until golden, about 5 minutes per side. Remove chicken from pan. Add 1/2 Cup White wine and Mushrooms to pan. Saute, stirring often, just until mushrooms release their juices, about 4 minutes. Add Dijon, salt and pepper. Meanwhile, mix flour and 2 Tbsp wine or broth in measuring cup; stir with fork until smooth. Stirring constantly, slowly add remaining wine and water to measure 1 cup. Pour over mushrooms; continue cooking, stirring constantly, until mixture bubbles and begins to thicken, about 5 minutes. Return chicken and any juices to pan; reduce heat to low. Simmer until chicken is done and sauce is thickened, about 6 to 8 minutes. Turn breasts halfway through and stir sauce occasionally. If sauce is too thick, add more water, a spoon at a time.