Dijon Chicken Smothered in Mushrooms

Ingretients:

4	boneless skinless chicken breasts (about 1 lb)
1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
2	tablespoons 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
1 1/2	tablespoons 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 or rolling pin until about 1/4 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.

I added in my thyme with the flour mixture. But its up to you. I also used fresh mushrooms and some yellow onions because I love mushrooms and onions together. Joshua loved making this with me. As you can see.

ENJOY!!!