These Chinese cookies resemble those in the bakery section of your local supermarket. A chocolate center is inside. Fudge icing is available either homemade or readymade at stores.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ½ cup milk
- ⅓ cup all-purpose flour
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cups thinly sliced mushrooms
- 2 tablespoons dry white wine (Optional)
- 1 ½ cups prepared chicken gravy
- 1 cup half-and-half
- 1 ½ tablespoons Dijon mustard
- salt and ground black pepper to taste
Instructions
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with flour and press chicken into flour to coat entirely.
- Heat oil in a skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Sauté mushrooms in hot butter until softened, about 2 minutes. Pour white wine over mushrooms. Stir gravy, half-and-half, and mustard with mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 817 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Well I didn’t make this EXACTLY according to the recipe… I used what I had on hand, substituting 2% milk and Campbell’s cream of mushroom soup for half-and-half and gravy, but mainly I was interested in the method. The Dijon mustard was an unexpected surprise – it gave the sauce an added depth of flavor that differed from just using the soup as sauce. Also, the chicken pieces I had were very large – I cut them into cutlets, slicing the thicker parts across the middle to make them thinner, then pounded the still-too-thick sections. We loved it, and I would definitely make it again.
Excellent! I made it exactly as written and it was delicious. I will definitely make this again. Thank you for sharing!
We add a little extra dijon and serve over rice. One of my hubbys favorites!
Delicious!
In a word… SCRUMPTIOUS!
I made this tonight and again it was very good. The one addition I made was to add a 18oz jar of chicken gravy . I salted and peppered the chicken before I added them to the skillet. This was easy to prepare and made a nice sauce to go over rice.
Excellent and easy recipe that tastes like you slaved for hours over the stove. I doubled the sauce (glad I did!!) and made Chef John’s homemade chicken gravy from this site (which makes a lot!). The chicken was incredibly moist and the Dijon/mushroom/gravy was subtle yet exquisite! Served with mashed potatoes and air fryed Brussel sprouts. I would absolutely make this again! Thank you DebbyJean!
No changes to recipe. It was delicious! Made it twice in one week!
Delicious dish! I doubled the Dijon mustard and added paprika on top, and then served over rice. Thanks for the recipe! Will make again.
OK Boys and Girls! I made this recipe with pork chops and pork gravy. Scrumptious!
So fantastic! The gravy was over the top! I used more than twice mushrooms, minced garlic, vermouth, more Dijon, and heavy cream. So rich and delicious! Have to make again!
Chicken needs to cook longer than suggested in recipe. Taste was ok. Mine didn’t look at all like the picture! Will try again with a few changes.
The dish is delicious and so quick and easy to make. With a few key substitutions (homemade chicken broth with 1T of cornstarch for the gravy and nonfat evaporated milk instead of half and half ) I was able to shave about 100 calories per serving. I also skipped breading the chicken.
I made it with (almost) no substitutions. Didn’t have regular Dijon on hand so I used a blend of stone ground and creamy yellow mustard. It makes a really nice gravy, but next time I might make my own rather than using prepared gravy. End result needed a little more salt, surprisingly enough. Will make again and maybe tweak a little to suit my family’s taste. Served over garlic mashed potatoes and with a green salad.
This recipe was easy to make however I had the overpowering taste of the mustard flavor. Ruin the whole recipe. Next time I will cut back on mustard
Loved this. I did add twice the mustard.
This was a great recipe. I made it exactly as written, with the one change that I left out the milk – didn’t want too much of a coating on the chicken. But still dusted with flour and followed the rest of the recipe. The flavors were excellent and imbued the chicken with a delightful taste. Also relatively easy to make. Its a keeper.
We kept the gravy separate because my children do not like gravy. BUT the adults actually preferred the recipe without the gravy. So yummy!
Delicious!!! This is a wonderful company recipe. Everyone raved. I made my own dijon mustard and chicken gravy, making a bit more than the recipe called for, and used dry vermouth for the white wine. It was spectacular! This has just become another “go to recipe” for boneless, skinless chicken breasts. Be sure to use fresh mushroom, as the juices REALLY make the sauce terrific!
Very good. If you have ever had Steak Diane, this tastes similar. I did not have prepared chicken gravy so I used chicken broth instead and thickened it with more flour.
Delicious The whole Family Loved it