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
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.