Mushroom Chicken in Wine Sauce



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.

0 Items