|Olive oil flavored vegetable cooking spray||1|
|Sliced mushrooms||3⁄4 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Skinned boned chicken breast halves||24 Ounce (6 Pieces, 4 Ounce Each)|
|Chopped chives||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs), undiluted|
|Dijon mustard||1 Tablespoon|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and onion; saute until tender.
Remove from skillet, and set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Sprinkle chicken with salt and pepper.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add chicken, and cook 4 minutes or until lightly browned.
Turn chicken, and spoon reserved mushroom mixture over chicken.
Combine chives and remaining ingredients; pour over chicken.
Cover, reduce heat, and simmer 3 minutes or until chicken is tender.
Transfer chicken to a serving platter; spoon mushroom mixture over chicken.