Easy and Elegant Chicken Medallions

Simple elegance in dining doesn't get much easier than this recipe. Breaded and sautéed chicken breasts served with a creamy mushroom and white wine pan sauce.

Recipe Ingredients:

4 broiler-fryer chicken boneless breast halves
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
2 tablespoons light olive oil
1 small onion, sliced
1 (4-ounce) can mushroom pieces, drained
1 teaspoon Dijon mustard
1/4 cup water
2 tablespoons white wine
1/2 cup non-fat plain yogurt
Cooked rice or pasta for accompaniment

Cooking Directions:

1. Season chicken breast pieces with salt and pepper; dredge in flour.
2. In non-stick skillet, place oil and heat to medium high temperature. Add chicken and cook, turning, about 5 minutes or until brown on all sides. Push chicken to side of pan; add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes.
3. In small bowl, place mustard. Slowly add water, then wine, stirring until smooth; pour mixture over chicken. Cover, reduce heat to low and simmer about 10 minutes or until chicken is fork tender.
4. Remove chicken to serving bowl.
5. Stir yogurt into pan drippings, taste and adjust seasonings as needed, and pour over chicken. Serve with cooked rice or pasta.

Makes 4 servings.