Chicken night is instantly elevated by taking that little extra step to make a pan sauce, enriched with white wine and recipe-ready mushrooms. Delicious served over rice pilaf, riced vegetables or crusty bread.
2 boneless, skinless chicken breasts, halved horizontally
1/3 cup all-purpose flour
5 Tbsp. unsalted butter, divided
1/2 cup finely diced shallot
1/4 cup dry white wine
1 can (8 oz.) Del Monte® Mushroom Stems and Pieces, drained
1 can (14.5 oz.) or 1 3/4 cups College Inn® 40% Less Sodium Chicken Broth
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh parsley
Season chicken with salt and pepper; dip in flour until coated. Melt 2 Tbsp. butter in a large skillet over medium heat. Add chicken; cook 4 to 6 minutes per side until browned and cooked through (165°F internal temp). Remove from skillet; set aside and keep warm.
Add shallot and 1 Tbsp. butter to skillet; sauté 1 minute. Stir in 1 Tbsp. flour; cook 1 minute. Stir in wine; cook 1 minute. Stir in mushrooms, broth and mustard; simmer 8 to 9 minutes over medium-high heat until sauce starts to thicken.
Remove from heat; stir in parsley and 2 Tbsp. butter until melted. Spoon sauce over chicken.
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