CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION

Steps:

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