Ingredients
- 130 gr broccoli flowerets
- 130 gr mushrooms (sliced)
- 60 ml milk
- 10 ml dijon-style mustard
- 9 gr margarine
- 1 package campbells cream (new)
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.
