Makes 4 servings
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture (reserve excess). Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Sauté mushrooms in skillet until they begin to darken. Add the reserved flour mixtre and stir to coat mushrooms. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard, cook 1 minute, stirring frequently, until the sauce is slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
Nutritional Notes: per serving: Calories 197; Fat 6.5g (sat 1g; mono 3g; poly 1.3g); Cholesterol 72mg; Sodium 538mg; Carbohydrate 8g; Fiber .3g; Protein 26g