Dijon Chicken Smothered in Mushrooms

4       4-6 oz   chicken breasts

¼      c           flour

½      tsp        salt

¼      tsp        pepper

2       tbsp      oil

½      c           roasted garlic-flavored chicken broth (or add garlic to regular broth)

6       oz         mushrooms, sliced

1 ½    tbsp.     Dijon mustard

1 ½    tsp        dried thyme, chopped

Flatten chicken with a mallet to ¼” thickness.  In a shallow dish, combine the flour, salt, and pepper. Heat oil in a skillet over medium heat. Coat chicken with flour mixture, and brown for 6-8 minutes, turning once. Remove from pan and keep warm.

Stir broth into the same skillet and boil over medium-high heat. Stir in the mushrooms, thyme, and mustard. Cook 3-5 minutes, stirring, until thickened. Plate the chicken, pouring sauce and mushrooms over the top.

4 servings - 30 minutes