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Mushroom Chicken in Wine Sauce


1 (2 1/2 - 3 lb.) broiler-fryer chicken, cut into 8 pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 (10 oz) package fresh mushrooms, sliced
1/2 cup Grey Poupon honey mustard
1/2 cup white wine
2 tablespoons chopped fresh parsley

Coat chicken with flour, shaking off the excess. Brown chicken in oil in 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; add chicken. Heat mixture to a boil, reduce heat. cover and simmer for 20 to 25 minutes or until chicken is done. To serve, sprinkle with parsley.

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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