Dijon Chicken smothered in mushrooms

4-Perdue Boneless skinless chicken breasts (About 1#)
1/4 C. gold medal all purpose flour
1/2 tsp Salt sense
1/4 tsp black pepper
2 Tblsp. Canola oil
1/2 C. roasted garlic-seasoned chicken broth (From 14oz can), or simmer some garlic in the chicken broth
1 can (4.5 oz) sliced mushrooms, drained
11/2 Tbls. Dijon mustard
Chopped fresh thyme, if desired

Serve with
for a meal that's sure to satify, serve this saucy chicken dish with a small baked potato, cooked green beans and 1/2 cup cut-up fresh fruit. Add a slice of bread, and you're still at only 3 C arbohydrate Choices

Between pieces of plastic wrap or wax paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until 1/4 in thick. In shallow pan, stir together flour, salt, pepper.
In 12" nonstick skillet, heat oil over med-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
Stir in broth into skillet. Heat to boiling over med-high heat. Stir in mushrooms and mustard. Cook 2-3 min, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme

Serving Size: Makes 4 servings