4-6 chicken breasts (skinned, boned and flattened)
Milk
Flour
Olive oil
1 pound fresh mushrooms
1 jar chicken gravy
2/3 cup half and half (or milk)
1 1/2 Tbsp. dijon mustard
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Dip chicken in milk then flour. Brown coated chicken in hot oil in skillet. Remove chicken to baking pan. In the same skillet, saute mushrooms for 1 minute. Add chicken gravy, half and half, and mustard. Simmer 2 minutes. Pour over chicken and bake at 325°-350° for 1 to 1 1/2 hours.
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