Chicken with Wine & Mushrooms

Ingrédients

• 1/2 cuillère à café pepper
• 1/2 cuillère à soupe pesto sauce
• 1 tsp Dijon mustard
• 1 cuillère à café olive oil
• 4 chicken breasts, bone and skin removed
• 1/2 cup chicken broth
• 5 gousse garlic, sliced
• 2 tasses, morceaux mushrooms
• 1 tasse, tranché onion
• 1/2 tasse flour
• 1 cup wine

Directives

1. Pound chicken in ziplock bag to 1/2" thin.
2. Lightly dip in flour, dust off and place in pan with olive oil.
3. Pepper liberally, add onion, and 1 clove garlic, brown both sides. Start mushrooms in another pan in olive oil with 4 cloves garlic.
4. Add wine after both sides are lightly browned. Add mushrooms on top of chicken.
5. Cover with lid and cook for around 10-12 minutes. Make sure heat is medium to medium-low.
6. Add Dijon, some chicken broth to adjust thickness and pesto.
7. Serve over rice, topped with shaved parmesan and cracked pepper.