Chicken Dijon

 Chicken Dijon

4 chicken breast halves (about 2 pounds) skinned and boned

Vegetable cooking spray

½ cup chicken broth

¼ cup Chablis or other dry white wine

2 cups sliced fresh mushrooms

2 tablespoons chopped fresh parsley

2 tablespoons minced onion

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley 

1 tablespoon Dijon mustard

Place each piece of chicken between 2 sheets of waxed paper, and flatten to ¼ inch thickness using a meat mallet.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken to skillet; cook 2 to 3 minutes on each side or until lightly browned. Remove from the skillet and set aside. 

Combine chicken broth, wine, mushrooms, 2 tablespoons parsley, onion, and pepper in a skillet; cook over medium heat for 1 minute. Return chicken to skillet; cover and cook for 10 minutes. 

Remove chicken and vegetables to a serving platter using a slotted spoon; keep warm cook broth mixture over medium-high heat until sauce is reduced to about 1/3 cup. Remove from heat; stir in parsley and mustard with a wire whisk. Spoon sauce over chicken. Serve warm. Yield: 4 servings.