MUSHROOM CHICKEN IN WINE SAUCE

Makes 4 servings
Prep Time: 20 minutes

For golden chicken, be sure the oil in the skillet is hot before you add the pieces and leave room between the pieces so they'll brown, rather than steam.

1 (2-1/2 to 3-pound) broiler-fryer chicken, cut into 8 pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 cups sliced fresh mushrooms
1/2 cup GREY POUPON DIJON or HONEY MUSTARD
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

Skin chicken, if desired. Rinse chicken; pat dry. Coat chicken with flour, shaking off excess. In large skillet, over medium-high heat, brown chicken in hot oil. Remove chicken from skillet.

In same skillet, cook and stir mushrooms in pan drippings for 2 to 3 minutes or until tender. Stir in mustard and wine; return chicken to pan.

Heat to a boil; reduce heat. Cover; simmer for 20 to 25 minutes or until chicken is done. Sprinkle with parsley.