Home economist Michelle Scicolone developed this recipe for Perdue, and she has an ultimate compliment for it: "It's what I make all the time when I'm cooking at home." You get crunchiness and crispness but it's not fried. According to Michelle, it comes out just fine with any mustard that you have on hand or any chicken parts you have around.
1 roaster boneless breast or thin sliced boneless breast
3 tablespoons vegetable oil, divided
1/2 pound mushrooms, sliced (2 cups)
2 tablespoons minced, fresh parsley
l tablespoon minced shallot or scallion
l/8 teaspoon ground pepper
l/2 cup chicken broth
l/4 cup dry white wine
l tablespoon Dijon mustard
Slice breast thinly if using whole breast. In large skillet, over medium-high heat, heat 2 tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch. Saute about 2 minutes per side, until chicken is lightly browned on both sides and cooked through. Remove from skillet; keep warm. Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid is reduced by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon over chicken.
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