Ingredients:
1 broiler-fryer chickens, cut up ( 2 1/2 to 3 lb.)
1/3 cup flour
2 tablespoons vegetable oil
4 cups sliced fresh mushrooms
1/2 cup Grey Poupon Dijon Mustard
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
Directions:
REMOVE skin from chicken, if desired.
Rinse chicken; pat dry.
Coat chicken with flour, shaking off excess.
Brown chicken in oil in large skillet over medium-high heat.
Remove chicken from skillet.
COOK and stir mushrooms in same skillet for 2 to 3 minutes or until tender.
Stir in mustard and wine; return chicken to skillet.
BRING to boil.
Reduce heat to medium-low; cover.
Simmer for 20 to 25 minutes or until chicken is cooked through.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.