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Mushroom Chicken in Wine Sauce

MUSHROOM CHICKEN IN WINE SAUCE

RASPBERRY HONEY MUSTARD
$ 6.99

Ingredients

1 (2 1/2 - 3 lb.)            Broiler-fryer chicken, cut in 8 pieces
1/3 cup                        All-purpose flour
2 Tbsp.                        Vegetable oil
4 cups                         Mushrooms, fresh, sliced
1/2 cup                       Robert Rothschild Farm Raspberry Honey Mustard
1/2 cup                       Dry white wine
2 Tbsp.                        Parsley, fresh, chopped

Instructions

Skin chicken, if desired. Rinse chicken; pat dry. Coat chicken with flour, shaking off excess. In large skillet, over medium-high heat, brown chicken in hot oil. Remove chicken from skillet. In same skillet, cook and stir mushrooms in pan drippings for 2 - 3 minutes or until tender. Stir in mustard and wine; return chicken to pan. Heat to a boil; reduce heat. Cover; simmer for 20 - 25 minutes or until chicken is done. Sprinkle with parsley.

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