Chicken Medallions
Yield: 2 Servings
Contributor: National Broiler Council

3/4 lb boned and skinned chicken breasts
2 tb flour
1/2 tsp salt
1/8 tsp pepper
2 tb canola oil
1 small onion; sliced
4 oz mushroom pieces; drained
1 tsp Dijon mustard
1/4 c water
2 tb white wine
1/2 c nonfat plain yogurt

Dust chicken breast pieces with flour and sprinkle with salt and pepper. In non-stick fry pan, 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. 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. Remove chicken to serving bowl. Stir yogurt into pan drippings and pour over chicken. Serving Ideas: Serve with fettuccini.