1 vegetable cooking spray
1 lb. boneless, skinless chicken breast halves
2 cups sliced mushrooms
1 1/2 cups Prepared chicken gravy
1/4 cup Marsala wine
1/4 cup FRENCH'S® Dijon Mustard
COAT a large nonstick skillet with vegetable cooking spray; heat until hot. Sauté chicken until browned on both sides, about 5 minutes. Transfer to dish.
ADD mushrooms to same skillet. Sauté until golden. Stir in gravy, wine and mustard. Heat to boiling, stirring.
RETURN chicken to skillet. Simmer over low heat until chicken is cooked through and sauce thickens slightly. Serve with noodles and asparagus, if desired.