Chicken Diane with Mushrooms

I used this Reckless Abandon Cook recipe as the starting place for my adapted recipe http://www.recklessabandoncook.com/2011/06/chicken-diane.html.  This recipe does not include mushrooms, but many of the chicken Diane recipes I looked at do include mushroom - and since Jean isn't home and both Nancy and I like mushrooms, I included them.

INGREDIENTS

1-2 boneless chicken breasts divided into 2-4 half-breasts

1 Tbsp extra virgin olive oil

Salt and pepper

1 Tbsp soy-free Earth Balance buttery spread

1-2 Tbsp shallots, finely diced

1-2 cloves garlic, minced

8-12 oz sliced mushrooms

2-3 Tbsp brandy or whiskey

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1/4 cup almond milk

Dried or fresh parsley

COOKING INSTRUCTIONS

Salt & pepper both sides of the chicken breasts.  Heat oil in skillet  on medium high.  Add chicken breasts and cook 6 minutes, uncovered.  Turn the chicken breasts over, cover the skillet, and cook another 6 minutes.  Remove chicken breasts to small plate and cover with aluminum foil.  Add buttery spread to skillet.  Add shallots and garlic.  Sauté a couple of minutes.  Add mushrooms and sauté until cooked.  Remove mushrooms from skillet.  Add brandy or whiskey to deglaze pan.  Add mustard and Worcestershire sauce.  Whisk well.  Add almond milk.  Whisk and cook a couple of minutes.  Add parsley and whisk.  Remove from heat.  Return chicken to pan, being sure to get them covered with sauce on both sides.  Drain mushrooms and return to pan.  Stir to mix well with sauce.