1COAT chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
2ADD mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
BRING sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
BEA'S SPECIAL TIPS. I put the chicken back in the Skillet and let it simmer cover in low for about 20 min. Always careful to check the sauce do not dry.