Mushroom Chicken in Wine Sauce
2 1/2 to 3 pounds Broiler-Fryer chicken (cut into 8 pieces)
1/3 Cup All-Purpose Flour
2 Tbs. Vegetable Oil
4 Cups Sliced Fresh Mushrooms
1/2 Cup Sunset Gourmet Blackberry Honey Mustard
1/2 Cup Dry White Wine
2 Tbs. Chopped Fresh Parsley
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 to 3 minutes or until tender.
Stir in Blackberry Honey Mustard and wine; return chicken to pan. Heat to a boil; reduce heat. Cover; simmer for 20 to 25 minutes or until chicken is done. Sprinkle with parsley.
2 1/2 to 3 pounds Broiler-Fryer chicken (cut into 8 pieces)
1/3 Cup All-Purpose Flour
2 Tbs. Vegetable Oil
4 Cups Sliced Fresh Mushrooms
1/2 Cup Sunset Gourmet Blackberry Honey Mustard
1/2 Cup Dry White Wine
2 Tbs. Chopped Fresh Parsley
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 to 3 minutes or until tender.
Stir in Blackberry Honey Mustard and wine; return chicken to pan. Heat to a boil; reduce heat. Cover; simmer for 20 to 25 minutes or until chicken is done. Sprinkle with parsley.
