Instructions: Trim fat from chicken. Heat 2 tsps oil in large non-stick frying pan; set over medium heat. Add chicken; saute until golden, about 5 minutes Remove chicken from pan. Add remaining oil and mushrooms. Saute, stirring often, just until mushrooms release their juices, about 4 minutes. Add Dijon, salt and pepper.

Meanwhile, mix flour and 2 Tbsp wine or broth in measuring cup; stir with fork until smooth. Stirring constantly, slowly add remaining wine and water to measure 1 cup. Pour over mushrooms; continue cooking, stirring constantly, until mixture bubbles and begins to thicken, about 5 minutes.

Return chicken and any juices to pan; reduce heat to low. Simmer until chicken is done and sauce is thickened, about 6 to 8 minutes. Turn breasts halfway through and stir sauce occasionally. If sauce is too thick, add more water, a spoon at a time.

Serve on a bed of rice, sprinkled with green onions.

Makes 4 servings,

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