4 boneless, skinless chicken breasts (about 1 lb.)
1/4 cup Gold Medal® all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz. can)
1 jar (4.5 oz.) Green Giant® sliced mushrooms, drained
1½ Tbsp. Dijon mustard
Chopped fresh thyme, if desired
1. Between pieces of plastic wrap or waxed paper, place each chicken
breast smooth side down; gently pound with flat side of meat mallet or
rolling pin until about ¼ inch thick. In shallow pan, stir together flour,
salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-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.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in
mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until
slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.