Ingredients
- 4 chicken breast (halves)
- 130 gr broccoli
- 130 gr mushrooms
- 60 ml milk
- 30 ml dijon mustard
- 28 gr butter
- 1 package cream of chicken
In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutesor until browned. Remove.
In remaining 1 TABLESPOON hot margarine, cook broccoli andmushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard. Heat to boiling. Return chicken toskillet. Cover; cook over low heat 5 minutes or until chicken is nolonger pink, stirring occasionally. Serve with noodles.
