Easy Sassy Mustard Chicken

• ¼ C Sassy Mustard

• ½ C Cream of Mushroom Soup

• 1/3 C white wine (can substitute chicken broth)

• ¼ tsp salt

• ¼ tsp pepper

• ¼ C all-purpose flour

• 4 boneless, skinless chicken breasts

• 3 T olive oil, divided

• ½ lb thinly sliced fresh mushrooms

• 1 large sweet onion halved and thinly sliced

  Directions: Combine the first 5 ingredients and set aside. Place flour in a shallow container. Toss each piece of chicken individually in the flour, shake off excess. In a large skillet, heat 2 T of olive oil and brown chicken on both sides. Remove chicken and set aside. In the same pan, add the remaining olive oil and cook onions and mushrooms about 7 minutes or until tender. Add the mustard/soup mixture and stir being sure to incorporate the brown bits from the pan. Return chicken to the pan and bring to a boil. Reduce heat and simmer until chicken reaches 165 degrees (about 15 minutes). Serve over your favorite rice!