1/4 c. Dijon mustard
4 boneless, skinless chicken breast halves, about 1 lb.
1/3 c. plain dry bread crumbs
2 T. olive oil
1 onion, chopped
1 clove garlic, minced
1/2 lb. mushrooms, sliced
1 t. dried thyme
1/2 t. salt
1/4 t. pepper
2/3 c. white wine
Spread mustard over chicken, then coat chicken in bread crumbs. In large skillet heat oil over medium-high heat. Add chicken; cook until juices run clear when pierced with fork, 4 to 5 minutes per side. Remove chicken from skillet; keep warm. Reduce heat to medium. To same skillet add onion and garlic; cook until just softened, about 3 minutes. Add mushrooms, thyme, salt and pepper. Cook, stirring, until mushrooms are tender, about 3 minutes. Increase heat to high. Add wine; bring to a boil. Cook until slightly thickened, about 3 to 4 minutes. Add chicken; cook until heated through, about 1 minute.
