Chicken and mushrooms dijon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 4 | Skinless, boneless chicken breast halves | |
| 1½ | cup | Broccoli flowerets |
| 1½ | cup | Sliced mushrooms |
| 1 | can | Campbell's NEW Cream of Chicken & Broccoli Soup |
| ¼ | cup | Milk |
| 2 | tablespoons | Dijon-style mustard |
Directions
1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove.
2. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
3. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File