Simple elegance in dining. Breaded and sautéed chicken breast fillets served with a creamy mushroom and white wine pan sauce.

Easy and Elegant Chicken Medallions

4 broiler-fryer chicken boneless breast fillets (about 3/4 pound)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola 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

1. Dust chicken breast pieces with flour and sprinkle with salt and pepper.
2. In non-stick frypan, 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 and pour over chicken. Serve with cooked rice or pasta

Makes 2 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.