Chicken Medallions
(Exported from MasterCook)


3/4 pound chicken breasts -- boned and skinned

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons canola oil

1 small onion -- sliced

4 ounces mushroom pieces -- drained

1 teaspoon Dijon mustard

1/4 cup water

2 tablespoons white wine

1/2 cup 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.