Ingredients
6 teaspoons all-purpose flour, divided1/4 teaspoon salt1/4 teaspoon ground mustard1/4 teaspoon pepper, divided2 boneless skinless chicken breast halves (6 ounces each)1/4 cup lemon juice1 plum tomato, cut into wedges1 small onion, sliced4 medium fresh mushrooms, sliced2 teaspoons butter1/3 cup 2% milk
Preparation
In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11x7-in. baking dish coated with cooking spray.
Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a thermometer reaches 170°.
Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables.
