Ingredients

Instructions

  1. Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
  2. Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
  3. Dredge chicken in flour mixture.
  4. Preheat a large, heavy skillet or electric frying pan to med-high.
  5. Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
  6. Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
  7. Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
  8. De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
  9. Add can of cream of mushroom soup and stir well until all lumps are gone.
  10. Return mushrooms, onions and chicken tenders to sauce, stir well.
  11. Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
  12. Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
  13. Serve and enjoy.