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1
Mix 2 T. grainy mustard and the Dijon mustard together in small bowl. Mix bread crumbs, salt, and pepper to taste in shallow bowl. Brush mustard evenly over both sides of chicken breats and coat with crumbs. Place in single layer on plate, cover lightly with plastic wrap, and refrigerate 30 minutes.
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2
Heat oven to 375 degrees. Heat 1 T. oil and the butter in large skillet over medium-high heat. When foam subsides, add as many pieces chicken as will fit in single layer; saute, turning once, until golden, about 4 minutes. Transfer to baking sheet. Repeat with remaining chicken, adding more oil if needed.
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3
Bake until chicken is cooked through (centers will be firm when pressed with finger), about 15 minutes.
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4
While chicken is baking, add mushrooms and all but 1 T. scallions to skillet. Saute over medium heat until golden, about 3 minutes. Pour in wine and broth and simmer, scraping loose browned bits on bottom of pan, until reduced by half. Stir in heavy cream and simmer until slightly thickened. Stir in remaining 1 T. mustard. Increase heat to high and boil until thick, 3-4 minutes. Add lemon juice, then taste and adjust seasonings.
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5
Transfer to serving platter. Pour sauce over c hicken and sprinkle with remaining scallions. Serve hot.
