Chicken Dijon

Title: Chicken Dijon
Categories: Chicken
Yield: 6 servings

5 tb All purpose flour, divided
1 lb Fresh mushrooms, sliced
1 1/4 ts Salt, divided
1/3 c White wine
1 ts Paprika
1/2 ts Tarragon, crushed
1/8 ts Pepper
1/2 ts Basil leaves, crushed
3 Chicken breasts, skinned and halved
8 oz Dairy sour cream
2 tb Dijon style mustard
2 tb Vegetable shortening

Combine 4 T flour, 1 tsp salt, paprika and pepper. Coat chicken pieces. In large skillet or Dutch oven brown chicken in shortening on all sides (about 20 mins). Add mushrooms, wine, tarragon, and basil. Cover. Simmer about 45 mins or until chicken is tender. Remove chicken to heated platter. Keep warm.

Combine sour cream, mustard, remaining 1 T flour and remaining 1/4 tsp salt. Stir into mushrooms and drippings in skillet. Heat and stir over low heat just until sauce begins to simmer. Correct thickness if necessary.

Spoon over chicken. If desired. garnish with snipped parsley or paprika.

Makes 6 servings. My notes: this recipe is also very forgiving for substitutions. I've used everything from buttermilk to low fat yogurt combinations to nonfat dry milk and lemon juice with water to substitute for the sour cream. I've also used coarse cut mustard when I was out of the usual Grey Poupon. The sauce is also a bit thicker than I like so I often thin it with a bit of milk or additional wine just before the sauce is ready to serve.